BEEF BOURGUIGNON   (very good, and easy)

This, too, may be made as far in advance of the arrival of company
as you like, with the cooking being completed while cocktails are
served. Traditionally, this is served with boiled potatoes and French
bread, but is also good with noodles. This amount makes four
servings.

     Total cooking time: about 2 1/2 hours.

RECIPE: BEEF BOURGUIGNON
1 pound slice of chuck steak about 3/4 inch thick    
1/2 pound fresh mushrooms
3/4 cup dry red wine
3 medium-sized onions               
1/2 cup beef bouillon

bacon! (per pencil note)


    1, Peel 3 onions and slice them. Cook them gently in 2 table-
spoons of butter and 2 tablespoons of olive oil in a heavy skillet or
flameproof casserole (4 tablespoons of bacon fat, if you have it on
hand, will be even better).
    2. While the onions are cooking, trim all the fat off the beef,
and cut the meat into cubes.
    3. When the onions are transparent, remove them from the
skillet and put the meat in. Allow the meat to become brown on all
sides.
    4. Dust 1 1/2 tablespoons of flour over the meat in the skillet,
and a pinch each of thyme and marjoram. Sprinkle in 1/2 teaspoon
of salt and 1/8 teaspoon of pepper. Add 1/2 cup of beef bouillon and 3/4
cup of red wine. Stir everything very well, cover, and allow to cook
very slowly for 2 1/2 hours. Add more wine if the liquid seems to be
boiling away.
    Stop here, after putting the onions back in, if you want to
complete the cooking at a later time.
    5. About 30 minutes before serving time, add 1/2 pound of
fresh sliced mushrooms. Let everything cook very slowly for 30
minutes, or until you are ready to serve.