Drinking coke from a glass and eating roasted peanuts is not the same. Maybe that’s a good thing. Another good thing is Kristen and like the memory of my childhood, she is a great story teller, much better than me, bringing to life the tales from her upbringing, that of her parents and grandparents in her weekly series, Saturday Stories. From simpler times, unhurried lifestyles, ways of dealing with things we just don’t get these days. It is just one feature I enjoy immensely.
|'honey & cream' corn, pole beans and new potatoes|
Frugal Beef Bourguignon
serves 8, or 4 folks twice
6 bacon slices
4 to 5 pound boneless shoulder roast, chuck or sirloin, cut into small sections
1/2 teaspoon dry mustard
1/3 cup all purpose flour
1 teaspoon salt
Dash of pepper
2 cups Burgundy, divided
1 -10.5 oz can double strength beef broth
2 tablespoons tomato paste or 1 medium tomato, peeled, seeded & diced
2 tablespoons parsley
4 garlic pods, sliced
1 bay leaf
1 teaspoon crushed thyme leaves
1 -6 oz bag white pearl onions, peeled or canned
Large bunch of carrots, peeled & sliced
Preheat oven to 300 degrees F.
Pour 1 cup of burgundy and the broth into the skillet with the drippings and scrape any bits from the bottom. Stir in the tomato paste and bring to a boil, lower heat and simmer stirring constantly for 5 minutes. Pour this slight reduction over the meat.
Add remaining ingredients except the mushrooms to the Dutch oven. Cover and bake for 2 1/2 hours. Add the mushrooms and bake another 1/2 hour. I like to serve this over a bed of white rice.
Note: If using canned or bottled onions, add these with the mushrooms. Do not use pickled cocktail onions.