Beef Burgundy Stew |
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2 ea Slices Bacon 4 ts Unbleached Flour 1/2 ts Instant Beefbouillon 1/4 ts Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms |
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BereidingIn a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef (rund) , UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve.- |
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