Serves: 6
Total Calories: 545

1 pound salt pork
2 pounds beef chuck pot roast fat removed
All-purpose flour
Salt and pepper
2 onions thick sliced
2 cloves garlic diced
4 beef bouillon
1 1/2 cups hot water
1 cup california burgundy
1/2 pound mushrooms fresh, sliced
4 to 6 hard rolls
butter or margarine, softened
1/2 cup parsley finely minced fresh

Cube pork, place in a saucepan and add water to barely cover bring to boil and simmer for 10 minutes (This removes excess salt.) Drain. Brown slowly in skillet in its own fat remove to Dutch oven. Cube beef, removing gristly parts dredge in flour, salt and pepper. Brown in some fat from salt pork using high heat. Remove meat from skillet and put in Dutch oven with pork, onions, garlic, bouillon cubes dissolved in hot water and Burgundy. Cook covered on top of stove over low heat for 2 hours or in oven for 2 hours at 350°, until meat is fork tender. Add sliced mushrooms and cook 1/2 hour longer. Taste for salt and pepper.

For garnish dry buttered, thinly sliced hard rolls in oven on cookie sheet at 350°. Watch closely so that they do not get too brown. Dip one end of the slice into meat juice, then into very finely minced parlsey. Put beef on platter and surround with parsley garnished bread slices.

Nutritional Facts:

Serves: 6
Total Calories: 545
Calories from Fat: 344

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