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burgundish

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burgundish

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nekouken  came over last night. He made beef burgundy and we watched some House. We're agreed that the show is just an excuse to watch Hugh Laurie.

He used the recipe from the family cookbook, and asked me to transcribe it and email it to him... but I'm annoyed with email, so Ima doin' it here.

Beef Burgundy

2-2 1/2 lb. round steak
1/4 c flour
1/4 c butter
1 tsp salt
dash of pepper
1 bay leaf
1 c burgundy
1/2 c chopped onion
1 tbsp parsley, chopped
1 medium clove garlic, crushed
1 6 oz can mushrooms, drained
1/2 c water

Cut meat into small pieces; coat with flour and brown in butter. Remove from heat. Add remaining ingredients. Bring to boil, simmer covered about 1 hour, adding more water if necessary. Serve over fluffy rice. Can be made the day before and reheated.

I was going to say the recipe needed tweaking, but really, the way it was made last night was changed around just enough that we actually need to go back to formula.

Cooking and Spiderman quotes, yup.

ETA: I forgot to hit post last night, and LJ seems to randomly log me off at times, so now this is a morning post.
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