The loss of a dear friend leaves an emptiness that is difficult to fill, especially during the cold and dreary of winter. Just two months and I still expect him to be sitting with feet propped up, waiting for the morning rush of kids and […]
As a child, I loved watching my grandmother navigate her kitchen, she was so organized and kept such a tidy work area while she baked. I can still hear her matter-of-fact instruction, “A good cook cleans as she goes” to this day. She made me […]
Twenty seven years ago, when Roddy and I first starting dating, I attended a dinner hosted by his parents. I knew after that scrumptious meal, that I must become part of their family. My mother and father in law are wonderful cooks and I ‘m here to say this is my favorite dish of all times. Different than most of the recipes I researched (on the internet), this has a tomato base, but definitely doesn’t lack any of the hearty onion and burgundy flavor.
I prefer the meat and sauce over wide egg noodles, but it is delicious with mashed potatoes. The aroma of Beef Burgundy baking over the two hours fills the entire house, mouth watering, to say the least. Several years ago, I lacked having the entire cup of burgundy that the recipe called for, so I substituted a leftover red wine. Honestly, I couldn’t tell much difference, and now I prefer the dish prepared with whatever red wine I have on hand. Usually some left over Pinot Noir does the trick!!
Don’t forget to serve with some crusty bread, the sauce is heavenly!
Beef Burgundy
Ingredients
1 pkg dried onion soup mix
1 can tomato sauce (8 oz)
1 cup burgundy or dry red wine
stew meat or round steak
Directions