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Ингредиенты
- 1/2 lb Mushrooms, sliced
- 1/4 c. Butter
- 3 slc Bacon, cut up
- 2 lb Boneless beef, cut in 2" cubes
- 2 Tbsp. Flour
- 2 x Cloves garlic, crushed
- 1 Tbsp. Tomato paste
- 1 1/4 c. Holland House Red Cooking Wine
- 2 x Beef bouillon cubes
- 2 Tbsp. Sugar
- 1/4 tsp Salt
- 1/4 tsp Thyme
- 1 sm Bay leaf
- 1 x Peppercorn
- 1/2 lb Small white onions
Инструкции
- Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer
- True beef bourguignon from Holland House Wines.
- In large pot, saute/fry mushrooms in butter; remove mushrooms and set aside.
- Fry bacon till crisp; remove and set aside. Add in meat to drippings and brown well. Blend in flour. Add in garlic, tomato paste, wine and seasonings.
- Cover and simmer for 2 hrs, stirring occasionally. Add in onions, mushrooms and bacon; simmer 1 hour longer. Additional wine if liquid has evaporated.
- Garnish with cherry tomatoes and serve over rice if you like.
- Typist"s Notes: I used 12 ounce. fresh mushrooms and some bacon bits rather than bacon. I omitted the small white onions, substituting some dry minced onions, and I omitted the tomato garnish. It appeared to be quite done at 2 hrs. 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!)
