Recipe - Beef Burgundy And Biscuits

2 pound Beef boneless chuck eye; OR
rolled rump roast, cut into
1" cubes
One fourth cup Allpurpose flour
2 tablespoon Olive or vegetable oil
1 Clove garlic
1 One fourth cup Red Burgundy or other dry
red wine
2 teaspoon Instant beef bouillon
One half small Bay leaf
3 sl Bacon; minced
18 small White onions
3 tablespoon Tomato paste
One half teaspoon Dried thyme leaves
One fourth teaspoon Ground pepper
2 cup Bisquick® baking mix
2/3 cup Milk
Paprika; to taste

Heat oven to 325F degrees. Coat beef with flour. Heat oil in Dutch oven.
Cook beef until brown. Add garlic; cook 1 minute. Remove garlic and fat.
Add wine and enough water to cover beef. Stir in bouillon and bay leaf.
Cover and bake 2 hours. Fry bacon until limp. Add onions; cook until light
brown. Stir bacon and onions into beef. Cover and bake until beef is
tender, about 40 minutes. (Add wine or water during baking, if necessary.)
Stir in tomato paste, thyme and pepper. Mix baking mix and milk until dough
forms; beat vigorously until stiff, 30 seconds. Drop by spoonfuls onto beef
mixture; sprinkle with paprika. Bake until biscuits are golden brown, about
15 minutes.

Recipe by: Bisquick

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on Apr 17, 1998