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Beef Burgundy I
November 12, 2002

What I ended up with was little cubes of meat in a liquid so didn't know how to serve it. I mixed it with egg noodles and served it in a bowl with hard rolls. We enjoyed dipping our rolls in the sauce. It was very tasty, reminded me a lot of a frozen dinner we had before. I skipped the oil and flour part and fried the meat plain to spare unneeded fat calories. I used canned beef broth, a small can of mushrooms and 1 small onion, and everthing else as described. The meat came out very tender and the juice was awesome. This spelled terrible cooking. Next time I will either keep the meat one piece and serve as a side or find a way to thicken the juice. This didn't taste like beef burgundy, more like au jus for roast beef.

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