Beef Burgundy With Croutons: The Best Beef Burgundy With Croutons Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Beef Burgundy With Croutons

Serves: 6

Print this Recipe

   1 pound salt pork
   2 pounds beef chuck pot roast fat removed
   All-purpose flour
   Salt and pepper
   2 onions thick sliced
   2 cloves garlic diced
   4 beef bouillon
   1 1/2 cups hot water
   1 cup california burgundy
   1/2 pound mushrooms fresh, sliced
   4 to 6 hard rolls
   Butter or margarine, softened
   1/2 cup parsley finely minced fresh

Get 150 more recipes like this for ONLY $1

Beef Burgundy With Croutons is from the Cook'n Deluxe collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Cube pork, place in a saucepan and add water to barely cover; bring to boil and simmer for 10 minutes (This removes excess salt.) Drain. Brown slowly in skillet in its own fat; remove to Dutch oven. Cube beef, removing gristly parts; dredge in flour, salt and pepper. Brown in some fat from salt pork using high heat. Remove meat from skillet and put in Dutch oven with pork, onions, garlic, bouillon cubes dissolved in hot water and Burgundy. Cook covered on top of stove over low heat for 2 hours or in oven for 2 hours at 350°, until meat is fork tender. Add sliced mushrooms and cook 1/2 hour longer. Taste for salt and pepper.

For garnish dry buttered, thinly sliced hard rolls in oven on cookie sheet at 350°. Watch closely so that they do not get too brown. Dip one end of the slice into meat juice, then into very finely minced parlsey. Put beef on platter and surround with parsley garnished bread slices.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us