2 lb Boneless beef chuck;
- cubed 1"
1 1/3 c Carrots; sliced
1 md Bay leaf
1/2 c Red wine
8 oz Egg noodles
1/4 c Unbleached all-purpose flour
14 1/2 oz Can diced tomatoes;
- undrained
1 Env onion or beefy onion
- soup mix
8 oz Can sliced mushrooms -OR-
8 oz Fresh mushrooms; sliced
Preheat oven to 400 F.
In 2 qt casserole dish, toss beef with flour, then bake uncovered
20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy
onion recipe soup mix blended with wine. Bake, covered,
1-1/2 hours or until beef is tender. Add mushrooms and bake covered
an additional 10 minutes. Remove bay leaf.
Meanwhile, cook noodles according to package directions. To serve,
arrange bourguignonne over noodles.
Microwave Directions:
Toss beef with flour, set aside. In 2 qt casserole dish, combine
tomatoes, bay leaf, and beefy onion recipe soup mix blended with
wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once.
Add beef and carrots. Heat covered at DEFROST (30% Power), stirring
occasionally, 1-1/4 hours. Add mushrooms and heat covered at
DEFROST (30% Power), 30 minutes or until beef is tender. Remove bay
leaf. Let stand covered 5 minutes. Cook noodles and serve as above.
Freezing Directions:
Bourguignonne can be baked, then frozen. Simply wrap covered
casserole in heavy-duty Aluminum foil; freeze.
To reheat:
Unwrap and bake covered at 400 F, stirring occasionally to separate
beef and vegetables, 1 hour. Or, microwave at HIGH (Full Power)
stirring occasionally, 20 minutes or until heated through. Let
stand covered 5 minutes.
