Subj : BH&G 2557
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:42:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Bourguignon Potpie
 Categories: Beef, Vegetables, Wine, Herbs, Mushrooms
      Yield: 8 Servings
 
           Cooking spray
    1/4 c  Butter
  1 1/2 c  Coarse chopped carrots
  1 1/2 c  Coarse chopped celery
      1 c  Frozen small whole onions,
           - thawed and halved
    1/2 ts Fresh ground black pepper
      3 c  Sliced fresh mushrooms (8
           - ounces)
      1 c  Burgundy
      1 tb Stone-ground Dijon-style
           - mustard
      4 cl Garlic; minced
      2 ts Fine snipped fresh rosemary
      2 ts Dried thyme; crushed
     34 oz (2 pkg) refrigerated cooked
           - beef tips w/gravy
      1 c  Beef broth
      3    Croissants; halved
           - horizontally
 
  Set oven @ 375ºF/190ºC.
  
  Coat a 3 quart rectangular baking dish with cooking spray;
  set aside.
  
  In a large skillet heat 3 tablespoons of the butter over
  medium heat until melted. Add carrots, celery, onions, and
  pepper. Cook for 7 to 9 minutes or just until vegetables
  are tender, stirring occasionally. Remove skillet from
  heat. Add mushrooms, Burgundy, mustard, garlic, rosemary,
  and thyme. Return skillet to heat. Bring to boiling;
  reduce heat. Simmer, uncovered, for 5 minutes. Stir in
  beef with gravy and broth; heat through. Cover and keep
  warm.
  
  In a small microwave-safe bowl microwave the remaining 1
  tablespoon butter on 70 percent power (medium-high) about
  30 seconds or until melted. Brush cut sides of croissants
  with melted butter; cube croissants. Transfer hot meat
  mixture to the prepared baking dish. Sprinkle with cubed
  croissants. Bake, uncovered, for 20 to 25 minutes or until
  filling is bubbly and croissants are golden.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Room service? Send up cherries, whipped cream and a silk rope.

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