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beef bourgignon


  • trim beef and cut into 2-3 inch pieces, flour, & brown in 2 tbsp oil. add bullion, wine, & herbs, cover & simmer 1-2 hours (depending on size and “toughness” of the meat)
  • salt & pepper to taste (the bullion & wine are salty in themselves. don’t add salt until after cooking is completed)
  • can add potatoes and/or carrots for the last 15 minutes of cooking time. (they’ll have a funny color)
  • 1 1/2# beef in large pieces
  • 1 cup beef bullion
  • 1 cup red wine
  • 1/2 tsp italian seasoning
 
 
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