Beef Burgundy

Serves: 6
Total Calories: 553


2 pounds beef chuck pot roast fat removed
2 tablespoons flour
1/2 teaspoon salt
dash black pepper freshly ground
1 pound salt pork diced
2 onions thickly sliced
2 cloves garlic minced
4 beef bouillon crushed
1 1/2 cups water
1 cup red Burgundy
1/2 pound mushrooms fresh, sliced
salt and freshly ground pepper
4 to 6 hard rolls thinly sliced
butter or margarine, softened
1/2 cup parsley minced fresh


Cube beef and remove gristle. In a plastic bag combine flour, salt and pepper add beef cubes, a few pieces at a time, and shake until well coated set aside.

In a medium saucepan cover salt pork with water. Bring to a boil over medium heat and simmer for 10 minutes drain. In a large skillet brown pork slowly over medium heat. Transfer to a Dutch oven. Brown beef cubes in pork fat over medium-high heat. Transfer to Dutch oven.

To Dutch oven add onions, garlic, bouillon, water and Burgundy. Cover and cook over low heat* for 2 hours or until meat is tender.

Add mushrooms and cook 30 minutes longer. Add salt and pepper to taste.

Preheat oven to 350° F. During last 30 minutes of cooking, spread roll slices with butter or margarine. Place on a baking sheet and brown in oven for about 10 minutes. Dip one end of the slices into the meat gravy, then into the parsley.

To serve, spoon beef and gravy onto a heated platter surround with roll slices.

* If you prefer, bake in a preheated 325° F. oven. Times are the same.

Nutritional Facts:

Serves: 6
Total Calories: 553
Calories from Fat: 344

This Beef Burgundy recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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