Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 lb Chuck roast -- boneless
1/4 pk Birdseye small onions --
(more if you wish)
1 tb Butter
2 1/2 sl Bacon -- cooked diced
2 tb Flour
1 1/4 c Burgundy
2 1/2 c Beef stock
1 1/2 ts Tomato sauce
1 Clove Garlic -- minced
1 1/2 Carrots -- diced
Salt and pepper -- to taste
1/4 lb Small mushrooms, (more if
-you wish)
Parsley -- chopped

Cut meat in 1 1/2-inch pieces. Brown onions and mushrooms in butter.
Remove. Brown meat, stir in flour and then stir in wine, stock, tomato
sauce, garlic, carrots, and seasonings. Cover and simmer 1 1/2 hours.
Add onions and bacon, cook 1/2 hour longer. Add mushrooms, cook 15
minutes longer. Sprinkle with chopped parsley and serve over noodles
or rice. Serves 5-6.

Per serving: Calories 273.1; fat 6.1g; cholesterol 55mg;
carbohydrates 6.6g; dietary fiber 0.8g; protein 14.7g; sodium 723mg.
Good source of vitamin A.

Typed for you by Marjorie Scofield 5/18/95 From a collection of
clippings from magazines, newspapers, ads, and little pieces of paper
with recipes jotted down, that I have collected for the last 30 years.

Recipe By :

From: Marjorie Scofield Date: 05-21-95 (160) Fido:
Recipes

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