BOEUF BOURGUIGNON

Mrs. SANFORD McDONNELL

3 lbs. chuck - cut into cubes
9 tbsps. butter
6 tbsps. olive oil (or butter)
salt and pepper
1/4 cup warmed cognac
1/2 lb. bacon diced
3 cloves garlic (chopped)
2 carrots (chopped)
2 leeks (chopped) or potatoes
3 cups onions (chopped)
chopped parsley - add at end
1 bay leaf
1 tsp. thyme
1 bottle Burgundy
36 whole small frozen onions
36 mushroom caps
sugar
juice of 1/2 lemon

Roll beef in flour and brown in 9 tbsps. butter.  Add salt and pepper.  Pour cognac over and ignite.  When flame dies put meat in casserole.  Heat oven to 350o.  Put bacon, garlic, carrots, leeks, onions, 2 tbsps. parsley in skillet and cook stirring until lightly browned.  Transfer to casserole and add bay leaf, thyme, Burgundy and enough water to just cover meat.  Cover and bake 1 1/2 hours.

Blend 1 tsp. butter and 1 tbsp. flour in pan and add to casserole - return to oven and cook 2 - 3 hours.  Brown onions in butter, add water and cook until tender.  Sauté mushrooms - sprinkle with lemon and brown, add both to casserole and serve.  Serves 12.