3 lb stew beef,cut into 2 cubes
1/2 cup flour
2 tbsp vegetable oil
12 small white onions,peeled
12 oz fresh mushrooms,trimmed
3/4 cup burgundy wine
3/4 cup beef broth
1 bay leaf
1 tsp salt
1/4 tsp pepper
A Recipe for
Beef Burgundy
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This Recipe for Beef Burgundy is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Beef Burgundy from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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In a sturdy plastic bag,combine beef and flour.Shake to coat well. In
electric skillet with heat control set at 325 degrees brown beef
cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until
brown and mushrooms are dark.Add wine and broth.Bring to boil,
stirring well.Add bay leaf,salt and pepper.Cover.Turn heat control
down until light goes out (simmer point).Simmer 1 1/2 to 2 hours,
stirring occasionally,until meat is tender and sauce is thick.Makes 4
to 6 servings.
Serves: 6
Beef Burgundy Recipe brought to you by Recipes To-Go