BEE EBEEESEEEEEEEASB

BURGUNDIAN BEEF STEW Jeanette Dembowski
4 Ibs. lean chuck beef (2’’ cubes) 1 piece orange peel
¥2 Ib. salt oprk (sliced %’’ thick) 1 bay leaf
2 dozen small white onions 1 sprig thyme
1 C. bottom mushrooms canned- sliver of nutmeg
glass jar 4 sprigs parsley
1 T. flour ¥2 tsp. oregano
freshly ground pepper ¥Y2 bottle red Burgundy (dry)

Preheat oven 250°-300°.

Put salt pork in 1’’ squares in heavy pan - brown until crisp, remove. Saute 2 dozen
small white onions until brown, remove. Brown the beef evenly. Put the sait pork
over the beef. Sprinkle with 1 tablespoon or so of flour and all other spices. Heat the
Y2 bottle of Burgundy and pour over the meat. Should cover the meat. Cook over
low heat or in oven for 3 hours at 250°-300°F. Add hot wine or beef stock if more
fluid required. Do not add water. Before serving add the browned onions and 1 cup
button mushrooms. Decorate serving plate with parsiey. Grapefruit, avocado and
orange slice salad - very good with this. Serves 8.

BROCCOLI BEEF Myrtle Brown
2 \Ibs. lean beef 2 Ibs. broccoli, cut into bite size
¥Y2 C. Crisco oil 4-5 C. uncooked rice

¥Y2 C. soya sauce

Cut beef into very thin strips. Marinate meat in oil and soya sauce 2 or 3 hours or
overnight. Cook meat in large fry pan over high heat until slightly browned, stirring
constantly. Take out some of the liquid while browning meat. Remove meat and add
broccoli and extra liquid.Cover and cook not more than 8 minutes. Stir often. Put
meat back into pan for a few minutes to heat again. Pour over bed of hot cooked
rice. Serve with hot cheese biscuits or hot herb bread. Serves 6-8.

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