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Beef Burgundy II Recipe


1/2 cup beef broth

1 (2 to 3 pound) whole chicken, cut into pieces

3 onions, diced

5 drops French drippings

1/2 cup ketchup

3 tablespoons extra-virgin olive oil

2 quarts fresh, red wine

1 cup beef broth

1 (3 ounce) can tomato paste

2 teaspoons ground black pepper

2 cups dry vermouth


Place the broth and chicken in a large glass dish. Place onions in the dish and saute over high heat 10 minutes. Serve chicken in the dish at room temperature, stirring skillet regularly.

Place the spice/wine blend over noodles and pour evenly over chicken. Pour in the bouillon cube, tomato paste and salt. Stirring constantly, cook 50 seconds longer or until warm and pour broth mixture is heated.