"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanore Sero
Added: Tuesday, September 27, 2005


2 lbs. beef, cut into cubes, fat trimmed
1/4 c. flour
1/4 c. butter
2 c. beef stock
1-1/2 c. red wine, divided
1 c. sliced carrots
1/4 c. parsley
1 bay leaf
1-1/2 tsp. salt
1/2 tsp. garlic salt
12 pearl onions
1/2 tsp. pepper
1 c. sautéed mushrooms

Roll beef in flour. Melt butter in large stock pot. Brown beef in pot. Add excess flour and cook 1 min. Add beef stock, 1 c. wine, carrots, parsley, bay leaf, salt and garlic salt. Cover and simmer for 1 hr. Add onions and pepper; simmer for an added 1/2 hr. Add mushrooms and remaining wine; simmer 15 min. longer. Serve over noodles. Yield: 4 to 6 servings.




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