"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Burgandy Recipe

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This recipe for Beef Burgandy, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Reva Clarke
Added: Saturday, November 3, 2007


1 lb Leonardo wide egg noodles (or equivalent)
2 lbs chuck roast cut into 1 inch cubes (or other red meat)
3-4 slices bacon
2 beef bullion cubes
1/2 pound fresh mushrooms
1 can or jar pearl onions (cocktail onions)
1 1/2 c burgundy table wine
2 T flour
2 T sugar
1/4 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1 T tomato paste or one can tomato sauce
2 cloves garlic
1 bay leaf

Brown bacon. Remove and chop. Brown beef in bacon drippings. Add garlic cloves, tomato paste or sauce, wine, bullion cubes, sugar, salt, pepper, thyme and bay leaf. Cover & simmer 2 to 3 hours in electric frying pan. Add mushrooms, cocktail onions, and bacon. Simmer 1 hour longer. Blend 1/4 cup water with the flour and pour into the pan with the other ingredients. Bring to a boil, then simmer until somewhat thickened. Prior to serving, remove garlic cloves & bay leaf. Cook noodles according to directions. Drain well. Put noodles onto individual plates, spooning sauce over pasta.

Personal Notes:
Personal Notes:
This smells absolutely wonderful as it’s cooking. The interesting blend of flavors—spices, burgundy & cocktail onions—simmered over a l-o-n-g time results in a delectable main course for entertaining!




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