Best beef bourguignon

1 Servings

Ingredients

QuantityIngredient
½poundsMushrooms; sliced
¼cupButter
3slicesBacon; cut up
2poundsBoneless beef; cut in 2” cubes
2tablespoonsFlour
2Cloves garlic; crushed
1tablespoonTomato paste
cupHolland House Red Cooking Wine
2Beef bouillon cubes
2tablespoonsSugar
¼teaspoonSalt
¼teaspoonThyme
1smallBay leaf
1Peppercorn
½poundsSmall white onions

Directions

Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer True beef bourguignon from Holland House Wines.

In large pot, sauté mushrooms in butter; remove mushrooms and set aside.

Fry bacon until crisp; remove and set aside. Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings.

Cover and simmer for 2 hours, stirring occasionally. Add onions, mushrooms and bacon; simmer 1 hour longer. Additional wine if liquid has evaporated.

Garnish with cherry tomatoes and serve over rice if desired.

Typist’s Notes: I used 12 oz. fresh mushrooms and some bacon bits rather than bacon. I omitted the small white onions, substituting some dried chopped onions, and I omitted the tomato garnish. It appeared to be quite done at 2 hours. I served it with instant mashed potatoes. (Sorry, folks, my real mashed potato attempt was a failure. My instant mashed potatoes are june fine. VBG!) Posted to TNT - Prodigy's Recipe Exchange Newsletter by fluffduff@... (Hope Blackford) on Aug 25, 1997