| Recipe: Buffalo Bourguignon | |
| Ingredients |
- 1 lb boneless buffalo chuck roast, cut into 3/4-
- inch cubes, or stew meat
- ¼ tsp pepper
- 2 bay leaves
- ¼ cup water
- 3 cups whole fresh mushrooms
- 1 cup chopped onion
- 4 medium carrots, cut into ¾ inch pieces
- 1 clove garlic, minced
- 8 oz pearl onions
| - 1¼ cup burgundy wine
- 3 Tbsp quick-cooking tapioca
- ½ c beef broth
- ¼ cup water
- 1 tsp dried thyme, crushed
- ¾ tsp dried marjoram, crushed
- ½ tsp salt
- 2 slices bacon, crisp-cooked, drained, and crumbled
- 3 cups hot cooked noodles
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| How to prepare |
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Brown meat, chopped onion, and garlic in water until meat is brown and onion is tender, drain.
In a 3½ - 4 quart crock-pot layer mushrooms, carrots, and pearl onions. Sprinkle with quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves.
Pour burgundy, beef broth and second ¼ c water over meat.
Cover, cook on low-heat setting 10 to 12 hours or on high-heat setting 5 to 6 hours or till tender.
Discard bay leaves. Stir in bacon.
Serve with noodles.
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| Submitted by: Milissa Linz |
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