Instructions: Best Recipes From the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer

True beef bourguignon from Holland House Wines.

In large pot, saute mushrooms in butter; remove mushrooms and set aside.

Fry bacon until crisp; remove and set aside. Add meat to drippings and brown well. Blend in flour. Add garlic, tomato paste, wine and seasonings.

Cover and simmer for 2 hours, stirring occasionally. Add onions, mushrooms and bacon; simmer 1 hour longer. Additional wine if liquid has evaporated.

Garnish with cherry tomatoes and serve over rice if desired.

Typist"s Notes: I used 12 oz. fresh mushrooms and some bacon bits rather than bacon. I omitted the small white onions, substituting some dried chopped onions, and I omitted the tomato garnish. It appeared to be quite done at 2 hours. I served it with instant mashed potatoes. (Sorry, folks, my real mashed potato attempt was a failure. My instant mashed potatoes are june fine. VBG!)

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