easoning with 1/2 cup Burgundy. Spoon some over beef; place
ifted dry ingredients alternately with wine.
(Batter will turn a
inutes.
Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice
alf a bottle of red Burgundy wine over it.
Add the
set aside. Stir the sherry wine into the skillet. Add the
Simmer carrots 15 minutes in 1 1/2-quarts water.
Add onions and simmer 10 minutes.
Add celery and simmer 10 minutes, then add tomatoes, bouillon and prepared Lawry's Burgundy Wine Sauce Mix and simmer 5 minutes more.
This makes about 1 gallon of soup. Beef chunks can be added to make a Vegetable Beef Soup Burgundy.
In a large saucepan or Dutch oven, combine tomato soup, beef broth and Burgundy wine; mix, then blend in the flour, salt, pepper and basil.
Add meat and vegetables; stir to distribute through gravy, then cover and simmer 1 1/2 hours, stirring occasionally.
Right before serving, place biscuits on top. Cover.
Put in oven until biscuits are done.
Serve and enjoy.
Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.
In a large skillet or slow cooker with browning unit, cook bacon several minutes.
Remove bacon and set aside.
Coat beef with flour and brown on all sides in bacon mixture.
Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy wine in slow cooker.
Cover and cook on low for 6-8 hours or until meat is tender.
Turn control to high.
Add mushrooms; cook on high 15 min.
To thicken sauce, if desired add cornstarch (dissolved in 2 tbsp. cold water) with mushrooms.
Makes 6 servings.
an.
Add consomme and Burgundy wine; stir and cook until slightly
killet. Pour beef stock and Burgundy wine over the beef mixture; bring
Preheat oven to 350 degrees F (175 degrees C).
Cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. Remove from heat and stir in flour until cubes are coated. Stir in carrots, celery and onions. Season with salt, thyme, mustard, pepper and bouillon. Finally, pour in water and wine. Cover.
Bake in preheated oven 4 hours. Serve hot.
Place meat in a casserole.
Mix mushroom soup, onion soup mix and Burgundy wine.\tPour over meat and bake, covered, in 325\u00b0 oven for 2 1/2 to 3 hours.
Do not peak.
It comes out brown.
Serve over rice or noodles.
Keeps well in refrigerator and also freezes well.
Serves 8.
In a large bowl, mix the first 7 ingredients well.
Shape into 1\" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove.
Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick.
Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.
-6 min). Pour the Burgundy wine over the chicken & add the
inutes.
Add mushrooms and Burgundy wine.
Scrape up browned vegetables
Mix flour, salt and pepper.
Roll quail in mixture and brown in hot oil.
Place birds on rack in roasting pan.
Add water for steam.
Cover with foil and bake at 350\u00b0 for 1/2 hour.
Add red wine and continue baking for another half hour or until tender.
of the jug of wine into the pitcher. add all
dd in 1/2 cup Burgundy wine; cook over high heat until
dd 1/2 cup water, wine, thyme, and remaining 1/8