Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris) - cooking recipe

Ingredients

2 lb. top round beef
2 doz. small white onions or 2 cans
12 small white mushrooms or 1 can
2 Tbsp. potato flour or cornstarch
1 tsp. meat glaze (Wilson's B-V)
1/2 Tbsp. tomato paste or 3 Tbsp. tomato puree
1/3 c. beef stock (I use bouillon, undiluted)
1/2 c. Port
1/4 c. dry sherry
1/4 c. Burgundy
bay leaf
salt and pepper
chopped chives
4 Tbsp. butter
3 Tbsp. brandy

Preparation

Cut beef into cubes and brown quickly in hot butter.
Remove from skillet into casserole.
Heat brandy in a little saucepan until you can light the fumes and pour over meat.
Brown onions and mushrooms in skillet and remove into casserole.
Pour the wines into skillet; add stock, meat glaze, tomato paste and thicken with cornstarch or potato flour.
Pour over the meat, mushrooms and onions (having seasoned with salt and pepper) and simmer until tender (about an hour at 300\u00b0 should do it). Sprinkle with chopped chives.
Good served with noodles, dressed with buttered crumbs.