Beef Bourguignon The New Way Recipe
- 3 slc bacon cubed (3 to 4)
- 1/2 cube butter
- 3 lb chuck Or possibly sirloin Or possibly blade cut roast trimmed and cubed
- 2 1/2 Tbsp. Wondra Flour
- 1 can cream of chicken soup
- 1 pkt dry onion soup mix
- 1 sm can tomato sauce
- 1 can beef broth
- 2 c. dry red wine Burgundy
- 1 dsh Kitchen Bouquet
- 1/2 lb mushrooms sliced
- Fry bacon in butter.
- Dust meat in flour and brown in bacon and butter mix.
- Add in soup and soup mix, wine, tomato sauce, beef broth, Kitchen Bouquet, and adjust the seasonings.
- Salt may not be necessary due to the bacon.
- Mix well and bring to a boil on top of the stove.
- Cover with foil.
- Place in oven and cook for 1 1/2 - 2 hrs at 350F.
- Add in mushrooms last 30 min as to not overcook.
- Serve with noodles or possibly rice.
- Serves 6-8.
- NOTE: This is the original recipe, but we've changed it to be a little to make it more healthy.
- We do not fry the bacon in butter; we fry it in a lightly oiled skillet (but do not omit the bacon; it gives the dish an incredible flavor).
- We also do not take the time to dust the meat in flour.
- As daughter Jamie is allergic to mushrooms, we omit those as well.
- NOTES : This dish is a family favorite for various holidays.
- Often before a holiday, Mom will ask us what we feel like eating for the special day.
- More often than not, with memories of Beef Bourguignon past, we will request this dish.
- An elegant, flavorful dish.
- Just hide the cans and boxes, and everyone will be really impressed!
- - Jamie
bacon, butter, wondra flour, cream of chicken soup, onion soup, tomato sauce, beef broth, red wine, dsh kitchen, mushrooms
Taken from cookeatshare.com/recipes/beef-bourguignon-the-new-way-81638 (may not work)