Beef Burgundy Recipe

Directions

In a medium saucepan, combine bouillon, water, oregano and peppercorns. Bring to a boil, then add rice. Reduce heat to medium-low, and add gravy. Return the mixture to a simmer. In a separate small bowl, combine 1/2 cup frozen chopped parsley and the bouillon mixture. Pour mixture over the meat in the mixing bowl; allow to simmer briefly. Remove from heat. Let stand until liquid level is below desired thickness, about 25 minutes. Reserve 2 large slots on each pepper plate for topping. Top with 1/2 teaspoon sliced onion or 2 beef cubes. Garnish with parsley slices and celery leaves.