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BEEF BOURGUIGNON 1/2 lb. mushrooms 1/4 c. butter or margarine 3 slices bacon 2 lb. boneless beef, cut in 2-inch cubes 2 Tbsp. flour 1 Tbsp. sugar 1/4 tsp. salt 1/4 tsp. thyme 1 bay leaf (remove before serving) 1 peppercorn 3/4 c. beef stock or broth 1 1/2 c. red cooking wine 1/2 lb. whole small white onions In large pot, saute mushrooms in 1/4 cup butter or margarine. Remove mushrooms and liquid and set aside. Fry 3 slices bacon, cut up, until crisp. Remove bacon and set aside. Add 2 pounds boneless beef and brown well. Blend in flour. Add sugar, salt, thyme, bay leaf and peppercorn. Then add beef stock or broth and wine. Cover and simmer for 1 hour, stirring occasionally. Add onions, mushrooms and bacon. Simmer 1 hour longer. Add more cooking wine if liquid has evaporated. Serve over rice or noodles. 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. |