Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sl Bacon -- up to 4, cubed
1/4 c Butter
3 lb Chuck, sirloin, or blade cut
- roast -- trimmed and cubed
2 1/2 tb Wondra flour
1 Can cream of chicken soup
1 Pkg dry onion soup mix
1 sm Can tomato sauce
1 Can beef broth
2 c Dry red wine Burgundy
1 ds Kitchen Bouquet
1/2 lb Mushrooms -- sliced
Fry bacon in butter. Dust meat in flour and brown in bacon and butter
mixture. Add soup and soup mix, wine, tomato sauce, beef broth,
Kitchen Bouquet, and adjust the seasonings. Salt may not be necessary
due to the bacon. Mix well and bring to a boil on top of the stove.
Cover with foil. Place in oven and cook for 1-1/2 to 2 hours at
350 F. Add mushrooms last 30 minutes as to not overcook. Serve with
noodles or rice.
Yield: 6 Servings
Notes:
This dish is a family favorite for various holidays. Often before a
holiday, Mom will ask us what we feel like eating for the special
day. More often than not, with memories of Beef Bourguignon past, we
will request this dish. An elegant, flavorful dish. Just hide the
cans and boxes, and everyone will be really impressed! -- Jamie
