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Beef Bourginon Recipe


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     Beef Bourginon

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   3 hours

2 lbs boneless chick or rump roast cut into 1 inch cubes
2 sprigs parsley
3 slices bacon
¼ Cup flour
18 small white onions (peal onions)
2 T olive oil
3 T tomato paste
1 clove garlic
½ tsp dried thyme
1 ¼ Cup red burgundy or dry red wine
¼ tsp ground peper
1 ½ cup water
2 T butter
18 mushroom caps
½ bay leaf
1 ¼ tsp salt
Egg Noodles or Potatos

Coast beef cues with flour. Heat oil in Dutch oven (needs to be able to go from stove top to oven). Brown beef cubes in hot oil and garlic; cook 1 min. Remove garlic and fat. Add wine and enough water to cover meat. Stir in bay leaf, salt, and parsley. Cover and bake 2 hours at 325 degrees. Fry bacon just until limp. Add onions and cook until light brown. Stir bacon and onion into beef cubes. Cover and bake until beef cubes are tender, about 40 min. Stir in Thyme, pepper, and tomato paste. Cover and bake 10 minutes. Melt butter in small skillet. Add mushrooms and sauté until tender then add to beef. Serve over a combination of regular egg noodles and spinach egg noodles. Serves 4-6.

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