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Beef Burgundy I

Reviewed: Jan. 13, 2013
I actually made a couple tweaks to the recipe. I definitely use all of the ingredients listed (except for the olive oil -- explanation below), and actually taste throughout to determine my preference, which I highly recommend, but here are my secrets (my recipe is definitely a 5-star recipe). Use better meat than round steak. Cut up a filet, a NY Strip, a Ribeye, etc., into smaller squares. The first thing I do in making the burgundy is to cut up small pieces of bacon and cook them in a sauce pan. Instead of using olive oil, I use the bacon to cook everything in. Instead of noodles, I cut up redskin potatos, baste with olive oil, garlic, salt, pepper, and bake to a golden crip. I then put the meat over the potatoes, which is much better than noodles. Use garlic cloves, and beef buillion to make the sauce, in addition to the above. Enjoy this.
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