Andy M.
Certified Pretend Chef
I miss VanillaBean!! Does anyone know anything?
Cubed up, dredged and browned bottom round roast. Simmered in beef broth, burgundy wine and mushrooms till tender, broth thickened (with flour and butter mashed to a paste), sour cream stirred in after removing from heat served over mashed taters (red & Yukon, butter, sea salt, ground peppercorns, sour cream & chives added) with a side of steamed & buttered Brussels sprouts.
Mmmmm, you have my mouth watering with your Boeuf Bourguignon Stroganov.