Beef Bourguinonne
- saute 1-2 sliced onions in butter, remove from pan and
set aside
- cut 1-2 lbs beef into small cubes, saute until light brown
- reduce heat to simmer
- sprinkle with 1.5 tbsp flour
- add 4-8 peppercorns, 1 bay leaf
- cover meat with red wine and simmer covered for 1.5 hours
adding additional wine or water if necessary
- add onions for last 1/2 hour of cooking
- serve over rice
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