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Friday, October 07, 2005


Beef Burgundy

This is my version of a recipe I got from my stepmother who got it from Good Housekeeping (or something like that). It's pretty easy. Takes about an hour and a half.

1.5 lbs beef sirloin cubes
8 slices of bacon
1/2 medium onion, thinly sliced
1 cup mushrooms, sliced
1 clove garlic, minced
one bottle dry red wine
extra bottle of red wine (optional, for drinking)
1/2 cup water
1 beef bouillon cube
1/4 tsp thyme
1/2 to 1 tsp black pepper
1 tsp butter

egg noodles (optional)
good crusty bread (optional)

Cook the bacon over medium heat in a dutch oven, or large frying pan. Don't burn it! Roll beef cubes in flour. When cooked, remove bacon to paper towels. Pour off most of the fat, but not all. Add beef to bacon fat and brown beef - don't let the flour burn on the bottom of the pan!

When beef is brown (not cooked through, just when most pieces are brown on the outside), add 2 cups wine, water, bouillon cube, thyme, pepper. Stir it up. Let that simmer on low heat for about an hour, stirring occasionally. Eat two slices of bacon. Drink rest of wine while watching TV.

Crumble the rest of the bacon.

In a large sautee pan, melt the butter, add onions garlic and mushrooms. Sautee over medium-low heat until onions and mushrooms are soft. Add onion mixture and bacon to beef. Let that simmer for another ten minutes. Add salt and pepper to taste.

In that time, boil up some egg noodles, or cut up some bread. Serve beef over noodles or with bread.

Drink extra bottle of wine. Watch Alias, holding back screams of incredulity.

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