"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Monday, November 17, 2008


2 lb. chuck or round steak
1 tbsp. Kitchen Bouquet
1/4 c. cream of rice cereal
4 medium carrots
2 c. sliced onions
1 clove garlic
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. thyme
1 c. Burgundy or a dry red wine
1 (6 oz.) can mushrooms and broth

Trim excess fat from meat. Cut into 1 1/2 in. cubes. Place in 2 qt. casserole and toss with Kitchen Bouquet. Stir in cream of rice cereal. Wash and scrape carrots. Cut into quarters lengthwise, and half crosswise. Add to meat. Add sliced onions. Mix seasonings together and add to meat. Add Burgundy and mushrooms with broth. Cover tightly. Bake at 350 for about 2 1/2 hours, or until meat is tender. Stir every 30 min. Add more Burgundy and/or beef broth if more liquid is desired. Serve with noodles, rice or mashed potatoes.




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