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BEEF BOURGUIGNONNE (Serves 6) 2 lb. round steak, cut in 1 1/2-inch pieces 1/3 c. flour 2 tsp. salt 1/4 tsp. pepper 1/3 c. vegetable oil 1/4 lb. bacon, diced 1 onion, chopped 2 carrots, slivered 1 clove garlic, minced 1 (6 oz.) can tomato paste 2 c. water 1 c. Burgundy 1/4 c. minced parsley 1 bay leaf 1 tsp. thyme 1 lb. small onions (frozen) 1/2 lb. fresh mushrooms Coat beef with mixture of flour, salt and pepper. Brown meat in oil in large skillet; pour off fat. Transfer meat to large casserole. Add bacon to skillet, brown lightly; add chopped onion, carrots and garlic. Cook about 5 minutes. Add this mixture to meat; then add tomato paste, water, Burgundy, parsley, bay leaf and thyme. Bake, covered, at 350 degrees for 2 hours. Remove bay leaf and skim off fat. Stir small onions and whole mushrooms into casserole; bake 30 minutes longer. 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. |