"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Mary K's Beef Bourguinon, by James Stohler, is from Doc's Delicious Dishes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pieces of bacon 1 1/2 lbs beef cubes (1 inch; well-trimmed round steak) 1 can golden mushroom soup 1/2 cup burgundy wine 1 large clove garlic 1 medium bay leaf 2 Tbsp freshly chopped parsley 1 1/2 c. small white onion 1 lb fresh mushrooms
In large, heavy pan - cook bacon, remove. In drippings, brown beef cubes. add soup, wine, garlic, bay leaf, parsley and bacon. Cover, cook 1 hour on low heat. Add onion- cook 1 more hour. Remove bay leaf, serve with rice.
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