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This recipe for BEEF ~ BURGUNDY, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 4, 2008


1 small can mushroom pieces & juice
3 slices bacon, fried
2 lbs. lean chuck, pot roast or venison
2 T. flour
shake garlic powder
1 T. tomato paste
2 c. beef bouillon
2 T. sugar
1/4 tsp. salt
1 bay leaf
2 peppercorns
1 pkg. frozen pearl onions
2 green peppers; seeded, chopped
1 1/2 c. red wine

In a large kettle, fry the bacon and remove to a side dish. Cut beef roast into bite size pieces. Brown the pieces in the bacon fat. Add oil, if necessary. Shake the flour and garlic powder over the meat while browning.

Add tomato paste, bouillon, sugar, and salt to the meat, and stir to mix. Transfer contents of kettle to an oven roasting pan or slow cooker. Place the bay leaf and peppercorns in a tea holder and add that to the meat, as well. Cook for 2 hours or until meat is almost tender. Add the mushrooms, bacon, sliced peppers, and wine. Continue to cook another hour. Serve over rice or noodles.




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