BEEF BURGUNDY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds lean beef cubes
¼ teaspoon garlic powder
2 teaspoons bottled browning sauce (optional)
¼ teaspoon pepper
2 teaspoons vegetable oil
1 bay leaf
1 1-pound can tomatoes
8 small white onions, chopped
½ cup Burgundy wine
8 young carrots, peeled and quartered
1 beef bouillon cube
2 tablespoons cornstarch
1½ teaspoons salt (optional)
¼ cup water
½ teaspoon basil
Rice Verte:
¼ cup finely chopped onion
3 cups hot cooked rice (cooked in beef broth)
2 tablespoons margarine
2 tablespoons parsley
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Directions: |
Directions:Place meat in bowl. Sprinkle with browning sauce and toss lightly until evenly coated. Brown in oil. Add tomatoes, wine, bouillon cube and seasonings. Cover and simmer for 45 minutes. Add onions and carrots. Cover and cook 45 minutes longer or until meat and vegetables are tender. Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened. Remove bay leaf. Serve over Rice Verte.
Rice Verte: Sauté onion in butter until tender. Add rice and parsley. Toss lightly. Season to taste with salt and pepper. |
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Personal
Notes: |
Personal
Notes: Recipe from the Peter Allen House.
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