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Beef and Mushroom Burgundy


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  • 3 strips bacon
  • 1 1/4 lbs. beef tenderloin cut into 1 in. cubes
  • 1/4 tsp. salt
  • 2 cups baby carrots
  • 1 tbsp. water
  • 2 8oz pkg. sliced mushrooms
  • 14 oz. bag frozen pearl onions, thawed
  • 2 tbsp. tomato paste
  • 1 1/2 cup dry red wine
  • 1 cup beef broth
  • 2 tbsp. cornstarch
  • chopped parsley



Step 1

cook bacon in a large pot until crisp. Remove bacon and add beef and salt. Brown and cook for 6 minutes.

Microwave carrots in 1 tbsp. water for 4 minutes on high

Add carrots to pot with mushrooms, pearl onions, and tomato paste.
Cook 4 minutes. Stir in wine and cook for 5 more minutes. Whisk beef broth with cornstarch and stir into pot. Heat to simmering. Return beef and crumbled bacon to pot . Top with parsley.


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