Title: Deli Beef Burgundy
Categories: Meat
Yield: 4 Servings

3/4 c Burgundy or dry red wine
1/4 c Water
1 tb Cornstarch
1 ts Beef-flavor instant bouillon
1/2 ts Dried thyme leaves
1/8 ts Pepper
1 sl Bacon; cut in 1" pieces
2 c Green Giant Select frozen
-baby cut carrots (from
-14-oz bag)
1 Clove garlic; minced
1 sl Cooked roast beef; 1-lb,
-(from deli); cut into 3/4"
-cubes
1 Jar (16-oz) 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
15-20 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 , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.