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Posted to rec.food.cooking
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REQ: Beef Chuck Cross Rib Roast
Melba's Jammin' wrote:
>
> In article >, biig > wrote:
>
> > > EASY BEEF BOURGUIGNONNE (from Cooks.com)
> > >
> > > Approx. 3 lbs. beef (potting, stewing)
> > > 2 cans Golden mushroom soup
> > > 1 env. Lipton onion soup
> > > 1 c. burgundy wine
> > > 1 can mushrooms (or fresh mushrooms)
> (snippage)
>
> >
> > We don't care for the flavour of wine in our food, so would beef
> > broth be an acceptable substitute? I know it won't be "bourguignonne"
> > but should be tasty anyway? I've substituted chicken broth instead of
> > white wine in dishes before and they turned out fine....tia...Sharon
>
> Actually, Sharon, I kind of posted it as a joke. Canned this, packaged
> that, -- and a glug of red wine. I think you could fake cooking the
> beef chunks any way you wanted to.
> --
> http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew
LOL....Sharon
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