Serves: 6
Total Calories: 803
1. 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.
2. 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.
This Beef Burgundy 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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