Beef Burgundy

Name: Beef Burgundy
Ingredients: 12 lb mushroom; 12 white pearl onions; 3 tablespoons butter; 14 lb bacon, chopped; 1 lb beef, cubed; 1 tablespoon white flour; 12-34 cup Burgundy wine (or other rich red wine, I've used Bordeaux with good results); 34 cup stock; 2 garlic cloves; 14 teaspoon thyme; 1 bay leaf; noodles (I like Ream's Egg Noodles, they're in the freezer section)

12 ingredients

12 steps

Ingredients

12 lb mushroom
12 white pearl onions
3 tablespoons butter
14 lb bacon, chopped
1 lb beef, cubed
1 tablespoon white flour
12-34 cup Burgundy wine (or other rich red wine, I've used Bordeaux with good results)
34 cup stock
2 garlic cloves
14 teaspoon thyme
1 bay leaf
noodles (I like Ream's Egg Noodles, they're in the freezer section)

Directions

1

Saute the mushrooms and onions in the butter and remove from the skillet.
2

Fry the bacon in the skillet and remove.
3

Brown the beef in the bacon fat.
4

Return mushrooms and onions to the pan and add flour.
5

Add wine, stock, garlic, thyme and bay leaf.
6

Cover and simmer for 30 minutes.
7

Meanwhile, prepare noodles according to package directions.
8

Add the bacon to the beef mixture and cook for an additional 15 minutes.
9

Season to taste with salt and pepper.
10

Remove the bay leaf.
11

Serve over noodles with crusty French bread.
12

Since you've already got the wine open, I think a nice Burgandy would complement this meal.