OrigCyn's Beef Burgundy
2 lb. boneless chuck
2 T. vegetable oil
1 c. water
1/2 c. chopped onion
16 sm. white pearl onions
16 sm. mushrooms
1 bay leaf
3 T. flour
dash pepper
2 T. tomato paste
1 tsp. meat paste (like Bouvril or Marmite)
1 1/2 c. burgundy wine
1 can (10 1/2 oz.) beef broth (or about 1 1/4 c. your own broth)
Cut beef into 1" cubes. Heat Dutch oven, add oil. Brown meat, a few cubes at a time, making sure all sides are browned. Remove meat and set aside. Add water and chopped onion to pan; bring to boil. Reduce heat and simmer 10 minutes, or until water evaporates.
Add whole onions, cook until slightly browned. Add mushrooms and cook about 3 minutes. Remove from heat, stir in flour, pepper and pastes. Blend well, gradually stirring in wine and
bouillon.
Preheat oven to 350F. Bring mixture to boil, stirring constantly. Remove from heat, add meat and bay leaf and mix well. Bake, covered, 1 1/2 hr. or until beef is tender.
Makes 6 servings.
Serve with tossed green salad and poppy seed noodles.
Poppy Seed Noodles
1 pkg. egg noodles (I use wide ones)
1 stick butter
1 T. poppy seeds
Cook noodles as directed, drain well. Melt butter in pan, add seeds and stir. Stir in noodles and heat through.
CYH
Cyndi
2 lb. boneless chuck
2 T. vegetable oil
1 c. water
1/2 c. chopped onion
16 sm. white pearl onions
16 sm. mushrooms
1 bay leaf
3 T. flour
dash pepper
2 T. tomato paste
1 tsp. meat paste (like Bouvril or Marmite)
1 1/2 c. burgundy wine
1 can (10 1/2 oz.) beef broth (or about 1 1/4 c. your own broth)
Cut beef into 1" cubes. Heat Dutch oven, add oil. Brown meat, a few cubes at a time, making sure all sides are browned. Remove meat and set aside. Add water and chopped onion to pan; bring to boil. Reduce heat and simmer 10 minutes, or until water evaporates.
Add whole onions, cook until slightly browned. Add mushrooms and cook about 3 minutes. Remove from heat, stir in flour, pepper and pastes. Blend well, gradually stirring in wine and
bouillon.
Preheat oven to 350F. Bring mixture to boil, stirring constantly. Remove from heat, add meat and bay leaf and mix well. Bake, covered, 1 1/2 hr. or until beef is tender.
Makes 6 servings.
Serve with tossed green salad and poppy seed noodles.
Poppy Seed Noodles
1 pkg. egg noodles (I use wide ones)
1 stick butter
1 T. poppy seeds
Cook noodles as directed, drain well. Melt butter in pan, add seeds and stir. Stir in noodles and heat through.
CYH
Cyndi