Beef Burgundy and Biscuits
| Yield: | 4 Servings |
| Categories: | Soups, Soups |
| 2 | lb | Beef boneless chuck eye; OR rolled rump roast, cut into 1" cubes |
| 1/4 | c | All-purpose flour |
| 2 | tb | Olive or vegetable oil |
| 1 | Clove garlic | |
| 1 1/4 | c | Red Burgundy or other dry red wine |
| 2 | ts | Instant beef bouillon |
| 1/2 | sm | Bay leaf |
| 3 | sl | Bacon; diced |
| 18 | sm | White onions |
| 3 | tb | Tomato paste |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Ground pepper |
| 2 | c | Bisquick? baking mix |
| 2/3 | c | Milk |
| Paprika; to taste |
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