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Beef Burgundy I
February 01, 2003

I used this recipe for venison loins instead of beef- it came out so tender and the gravy was very flavorful. I had a lot of extra liquid so I combined some flour paste into it to thicken it up a bit. I served it over rice, but instead I think this would have made great hot open faced sandwiches accompanied with mashed potatoes and peas. It tasted like a rich pot roast and gravy to me, but without all the fat from beef. Will make this again!

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