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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1/2 x ca. 450 g | mushrooms sliced |
1/4 Tasse | butter |
3 Scheibe | Bacon; cut up |
2 x ca. 450 g | Boneless beef; cut in 2oe cubes |
2 Esslöffel | flour |
2 | Cloves garlic crushed |
1 Esslöffel | tomato paste |
1 1/4 Tasse | Holland House Red Cooking Wine |
2 | Beef bouillon cubes |
2 Esslöffel | sugar |
1/4 Teelöffel | salt |
1/4 Teelöffel | thyme |
1 klein | Bayleaf |
1 | Pepper corn |
1/2 x ca. 450 g | 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.
TypistÂs 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!)
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