BEEF BOURGUIGNONNE
(Serves 6-8)

2-3 T. OLIVE OIL

2# CHUCK-CUT IN SMALL PIECES

2 TSP SUGAR

2 TSP WHITE VINEGAR

¾ C RED WINE

¾ C. BEEF BROTH

¾ t SALT

FRESH GROUND PEPPER

1 T. OLIVE OIL

1 LG SLICED ONION

2 T OIL

1-1/2 # SLICED MUSHROOMS

1- 15 OR 16 OZ. CAN OF BOILING ONIONS-DRAINED

HEAT 2 T OLIVE OIL IN LARGE FRYING PAN AND BROWN THE MEAT CHUNKS , SMALL A MOUNTS AT A TIME.
WHEN ALL ARE BROWNED PUT TOGETHER IN PAN AND PUSH TO ONE SIDE.ADD 2 TSP.SUGAR AND ALLOW TO CARMELIZE BUT NOT BURN
.ADD WHITE VINEGAR AND MIX AROUND TO BLEND INTO MEAT.
REMOVE MEAT TO LARGE CASSEROLE DISH.

TO FRYING PAN, ADD RED WINE AND BEEF BROTH, SALT AND PEPPER.
SCRAPE UP SMALL BITS.
.POUR OVER MEAT IN CASSEROLE.

IN 1 T OLIVE OIL COOK SLICED ONION TO LIMP BUT NOT BROWN.STIR INTO MEAT.

COVER AND COOK IN 375 DEGREE OVEN FOR 2 TO 2-1/2 HOURS, UNTIL MEAT IS TENDER

IN 2 T OIL, SAUTE MUSHROOMS UNTIL LIQUID IS NEARLY GONE.

ADD THE BOILING ONIONS AND HEAT WELL.

WHEN MEAT IS DONE, STIR IN MUSHROOMS AND ONIONS AND BAKE A FURTHER 10 MINUTES.