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BEEF BURGUNDY SOUP 1 lb. medium-size mushrooms 1/3 c. salad oil, divided 2 lb. boneless chuck, cut into 1/4-inch cubes 1 c. chopped onions 6 beef bouillon cubes, dissolved in 7 c. hot water 1 tsp. salt 1 1/2 tsp. crushed oregano 1 (1 lb. 12 oz.) can Progresso peeled, crushed tomatoes 1/4 tsp. garlic powder 1 bay leaf 1/2 c. sliced (thin) carrots 1/2 c. red Burgundy wine (Gallo Hearty Burgundy) Make soup the day before serving. Rinse, dry and slice mushrooms (about 5 cups). In very large pot, heat one half of oil. Add mushrooms; saute until golden. Remove. Add remain- ing oil; heat until hot. Add half of beef cubes. Brown well. Remove. Add onions and remaining beef cubes. Saute until meat is browned and onions golden. Return all meat to pot. Add beef broth, tomatoes, salt, oregano, garlic and bay leaf. Bring to boil. Reduce heat; simmer, covered, about 40 min- utes. Add sliced carrots. Simmer 1/2 hour. Add mushrooms. Cook about 20 minutes more. Remove from heat. Add wine and stir. Chill overnight and remove fat before reheating soup. Serves at least 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |