Boeuf A La Bourguignonne

This was our dinner last night, also from the Vincent Price book. It is from the chapter on the New York Four Seasons.

I used our lard, bacon, soup bone meat, beef stock and thyme. I accidentally used too much bacon. It was rich and yummy.

This will be a new favorite.

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3 Responses to Boeuf A La Bourguignonne

  1. Jeanne says:

    That does sound good…

    Like

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