Beef Burgandy | |
ID: 19 Beef | |
Yield/Servings: 6-8 servings | |
Ingredients: | |
2 pounds chuck or round beef 1 tablespoon Kitchen bouquet (gravy master) 1/4 cup cream of rice 4 carrots 2 cups onion, thinly sliced 1 cup celery, thinly sliced 1 clove garlic, minced | 2 tsp. salt 1/8 tsp. pepper 1/8 tsp. marjoram, crushed 1/8 tsp. thyme, crushed 1/2 cup wine (Burgundy or dry red wine) 1/2 cup water 1 - 6 oz. can mushroom crowns, including broth |
Instructions: Cut meat into 1 1/2 inch cubes. Place in a 2 1/2 quart casserole and toss gently with kitchen bouquet; coating meat on all sides. | |
Cooking Method: Bake Submitted by: Creative Cooking Oregon USA
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing. |
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