Beef Burgundy

Monday, November 10, 2008

If you feel like you have been eating the same meals over and over again, this recipe is a good one to shake things up. I found it in a book by Sandra Lee the Semi-Homemade cook. She mixes store bought items into her recipes to cut down on the time it takes to prepare and cook. However, I find she cooks with a lot of wines and alcohols (Mike refers to her as "the lush"). I have had to find substitutes for the alcohol that still make the recipe work. This recipe not only works but is quick and easy to make.
Serves: 4
Start to Finish: 30 minutes
Recipe By: Sandra Lee, with adjustments to suit Mike and my tastes.


1 cup chopped onion
1 cup loose-pack frozen carrot slices
(Optional add-in: 1 cup fresh button mushrooms)
2 TBSP tomato paste
1 (14-oz) can diced tomatoes with basil, garlic, and oregano
1 (17-oz) pkg beef tips in gravy
8 strips of bacon
1 cup cranberry juice
1 pkg egg noodles


1. Chop onion.
2. In a large skillet fry bacon until crisp.
3. Drain and discard bacon fat, crumble bacon.
4. Add onion, carrots, tomato paste, diced tomatoes, beef tips with gravy, bacon crumbles, and cranberry juice to skillet; bring to boil.
5. Reduce heat to low and simmer for 10 minutes.
6. Meanwhile, cook noodles according to package directions.
7. Serve beef burgundy over noodles.