Recipe - Deli Beef Burgundy

Three fourths cup Burgundy or dry red wine
One fourth cup Water
1 tablespoon Cornstarch
1 teaspoon Beefflavor instant bouillon
One half teaspoon Dried thyme leaves
1/8 teaspoon Pepper
1 sl Bacon; cut in 1" pieces
2 cup Green Giant Select frozen
baby cut carrots (from
14oz bag)
1 Clove garlic; minced
1 sl Cooked roast beef; 1lb,
(from deli); cut into 3/4"
cubes
1 Jar (16oz) small onions;
drained
OPTIONAL: hot cooked rice or
egg noodles

In small bowl, combine wine, water, cornstarch, bouillon, thyme and pepper;
blend until smooth. Set aside. Cook bacon in large skillet over medium heat
until crisp; remove drippings from pan. Add wine mixture, carrots and
garlic to bacon in skillet. Bring to a boil. Reduce heat; cover and simmer
1520 minutes or until carrots are tender, stirring occasionally. Stir in
beef and onions. Cook until thoroughly heated, stirring occasionally. If
desired, serve over hot cooked rice or egg noodles.

CALORIES: 350 SODIUM: 1220MG

CHOLESTEROL: 110MG FAT: 10G

CARBOHYDRATE: 19G SAT: 4G

From Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.