From Tosca: There’s hardly a recipe I didn’t learn from my mom and even at 40, is there ever anything better than one’s mother’s cooking? (Well, Mary’s comes close in my book!)
My Mother’s Beef and Burgundy
6 strips bacon, cut in small pieces, browned crisp
3 pounds beef, cubed
2 carrots, sliced
1 medium onion, sliced
3 T. flour
2 cans condensed beef broth
2 cups red burgundy wine
1 T. tomato paste
2 cloves garlic, minced
1/2 t. thyme
1 bay leaf
1 pound mushrooms, quartered
In electric skillet, brown meat in bacon fat, remove. In drippings, brown carrots and onions. Remove fat. Return bacon and beef to pan. Season with salt, pepper. Stir in flour. Add 1 1/2 cups broth. Add wine, tomato paste and herbs. Cover and simmer 3 hours. Saute mushrooms in 3 T. butter and 2 T. salad oil for 5 min. Take out. Add last of broth, simmer 10 min., add to beef mixture. Cut together 1/2 cup flour and 2 T. butter, add to beef and burgundy, stir. Bring to bubbling simmer, serve over egg noodles.
3 pounds beef, cubed
2 carrots, sliced
1 medium onion, sliced
3 T. flour
2 cans condensed beef broth
2 cups red burgundy wine
1 T. tomato paste
2 cloves garlic, minced
1/2 t. thyme
1 bay leaf
1 pound mushrooms, quartered
In electric skillet, brown meat in bacon fat, remove. In drippings, brown carrots and onions. Remove fat. Return bacon and beef to pan. Season with salt, pepper. Stir in flour. Add 1 1/2 cups broth. Add wine, tomato paste and herbs. Cover and simmer 3 hours. Saute mushrooms in 3 T. butter and 2 T. salad oil for 5 min. Take out. Add last of broth, simmer 10 min., add to beef mixture. Cut together 1/2 cup flour and 2 T. butter, add to beef and burgundy, stir. Bring to bubbling simmer, serve over egg noodles.
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