Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Mushrooms; sliced |
| ¼ cup | Butter |
| 3 slices | Bacon; cut up |
| 2 pounds | Boneless beef; cut in 2 cubes |
| 2 tablespoons | Flour |
| 2 \N | Cloves garlic; crushed |
| 1 tablespoon | Tomato paste |
| 1¼ cup | Holland House Red Cooking Wine |
| 2 \N | Beef bouillon cubes |
| 2 tablespoons | Sugar |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Thyme |
| 1 small | Bay leaf |
| 1 \N | Peppercorn |
| ½ pounds | Small white onions |
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