Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways


I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - May 25, 2007

Beef Burgundy

Serves: 6


Download this recipe.

2 strips bacon, chopped
2 pounds beef sirloin steaks, cut into 1-inch cubes
1/4 cup soy flour
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
8 ounces burgundy wine
1/2 cup fresh mushrooms, sliced


1. In large skillet or slow-cooking pot with browning unit, cook bacon several minutes.

2. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon fat.

3. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon, and Burgundy in slow-cooking pot. Cover and cook on low for 6 to 8 hours or until meat is tender. To thicken sauce, if desired, add cornstarch (dissolved in 2 tablespoons cold water)



Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656