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Beef Bourguignon
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Submitted by:
Jimmy |
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This is a classic dish from Burgundy, France using red wine. It is excellent. |
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INGREDIENTS:
- 6 slice(s) , Bacon
- 3 pound(s) , Boneless Beef Top Round
- 3 tablespoon(s) , Flour
- 1 tablespoon(s) , All Purpose Seasoning
- 2 tablespoon(s) , Butter
- 1 cup(s) , Pearl Onions
- 2 can(s) , Beef Broth
- 1 quart(s) , Red Port or Burgundy Wine
- 1 pound(s) , Mushrooms Sliced
- 1/4 cup(s) , Fresh Parsley Chopped
- 1 whole , Bay Leaf
- 1/4 teaspoon(s) , Fresh Thyme
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| Instructions: |
In large skillet cook bacon until crisp, drain on paper towel and set aside. In shallow dish combine flour, seasoning and thyme. Cut up beef into 1 inch cubes, remove all fat. Toss beef cubes in flour mixture. You may need more flour to coat meat, if so add a tablespoon at a time along with more seasoning (if you wish). Add 2 tablespoons of butter to bacon drippings and add beef cubes, browning on all sides. Remove beef and set aside.
Add onions and cook until soft and golden (you may need to add a little more butter). Stir in 1 can bouillon, 2 cups of wine and return beef to skillet. Mix well to get brown goodies from bottom of skillet mixed in, simmer a few minutes to blend. At this point you can let it cool and then put in refrigerator until next day. Add bay leaf.
Next Day: Turn meat mixture into a LARGE casserole and bake at 325 degrees for 2 to 3 hours, testing meat to see if it is tender enough to cut with a fork easily. During this cooking period keep the casserole covered and add more wine or bouillon if needed. Cut mushrooms (or slice) and add to meat mixture and continue baking for 30 minutes. Remove bay leaf, add parsley, crumble bacon into pot, stir and cook until hot. Serve over egg noodles. |
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