Recipe - Best Beef Bourguignon

One half pound Mushrooms; cut or sliced up
One fourth cup Butter
3 sl Bacon; cut up
2 pound Boneless beef; cut in 2”
cubes
2 tablespoon Flour
2 Cloves garlic; crushed
1 tablespoon Tomato paste
1 One fourth cup Holland House Red Cooking
Wine
2 Beef bouillon cubes
2 tablespoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Thyme
1 small Bay leaf
1 Peppercorn
One half pound Small white onions

Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

True beef bourguignon from Holland House Wines.

In large pot, sauté mushrooms in butter; remove mushrooms and set aside.
Fry bacon until crisp; remove and set aside. Add meat to drippings and
brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings.
Cover and simmer for 2 hours, stirring occasionally. Add onions, mushrooms
and bacon; simmer 1 hour longer. Additional wine if liquid has evaporated.
Garnish with cherry tomatoes and serve over rice if desired.

Typist’s Notes: I used 12 oz. fresh mushrooms and some bacon bits rather
than bacon. I omitted the small white onions, substituting some dried
chopped onions, and I omitted the tomato garnish. It appeared to be quite
done at 2 hours. I served it with instant mashed potatoes. (Sorry, folks,
my real mashed potato attempt was a failure. My instant mashed potatoes are
june fine. VBG!) Posted to TNT Prodigy's Recipe Exchange Newsletter by
fluffduff@juno.com (Hope Blackford) on Aug 25, 1997