Best beef bourguignon

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

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