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Beef Bourguignonne

Quick.easy.cooking's picture
Ingredients
  Bacon slices 4
  Beef sirloin cubes 2 Pound (1 Kilogram, 2 Inches Cubes)
  Condensed beef broth 2 Can (20 oz) (568 Milliliter)
  Burgundy/Other dry red wine 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), minced (Large Cloves)
  Thyme 1⁄2 Teaspoon, crushed (2 Milliliter)
  Carrots 4 Medium, cut in half
  White onions 8 Small (Whole Onions)
  Sliced fresh mushrooms 500 Milliliter
  Water 75 Milliliter
  Flour 50 Milliliter
  Cooked noodles/Rice 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon
Directions

In large, heavy, oven-proof pan, cook bacon until crisp; remove, crumble.
Brown beef in drippings; pour off fat.
Add crumbled bacon, soup, wine, garlic and thyme.
Cover; bake at 180°C (350°F) for 1 hour 15 minutes.
Add carrots, onions and mushrooms.
Bake 45 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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