"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Burgundy Recipe

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

Diane Kovac


4 Tbsp. butter or bacon grease
7 medium yellow onions
2 lb. chuck, cubed
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram leaves
1/2 tsp. thyme
1 6 oz can mushrooms
1 can beef bouillon
2 c. red burgundy wine
1 can sliced water chestnuts

1. Melt 2 Tbsp. butter; add onions and saute until soft. Remove from pan. Add remaining butter and brown meat cubes, 1/2 at a time and return all meat to pot. Toss with flour. Add salt, pepper, marjoram leaves, thyme, beef bouillon and 1 c. wine.

2. Bring to a boil, reduce and simmer for 3 hours. Add 1 c. wine, onions, and mushrooms. Bring to a boil, then reduce and simmer, covered, for 30 minutes. Add more seasoning if needed.




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