2 3/4 lb beef roast
1/4 tsp salt
1/4 tsp marjoram
1/4 tsp thyme
1/4 tsp black pepper
1 3/4 cup beef consomme
1 3/4 cup hot water
3/4 oz flour
1/4 cup cold water
1/4 cup red wine
5 oz mushrooms, halved
11 oz pearl onions
A Recipe for
Beef Bourguignonne
Herb Tip |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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This Recipe for Beef Bourguignonne is one of thousands in the Recipes-to-go Meat Cookbook.
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| Unknown |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Beef Bourguignonne from the recipe cookbook of Recipes-to-go (Meat)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
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What is patriotism but the love of the food one ate as a child? |
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Forget love... I'd rather fall in chocolate! |
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Food Tip |
Time flies like an arrow. Fruit flies like a banana. |
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Brown meat. Remove from heat. Sprinkle with salt, marjoram, thyme,
and pepper. Mix consomme with hot water. Pour just enough consomme
over meat to cover and simmer 1 hr, adding consomme as needed to keep
meat covered. Mix flour with cold water and add to meat to thicken
sauce. Add half of wine and simmer for 1/2 hr. Add rest of wine and
simmer until meat is tender. Gently stir in mushrooms and onions 10
minutes before removing from heat. Serve over rice or noodles.
Serves: 10
Beef Bourguignonne Recipe brought to you by Recipes To-Go