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| 3/4 Tasse | Burgundy or dry red wine |
| 1/4 Tasse | water |
| 1 Esslöffel | cornstarch |
| 1 Teelöffel | Beef-flavor instant bouillon |
| 1/2 Teelöffel | thyme leaves dried |
| 1/8 Teelöffel | pepper |
| 1 Scheibe | Bacon; cut in 1" pieces |
| 2 Tasse | Green Giant Select frozen baby cut carrots (from 14-oz bag) |
| 1 | cloves garlic minced |
| 1 Scheibe | Cooked roast beef; 1-lb, (from deli); cut into 3/4" cubes |
| 1 | Jar (16-oz) small onions; drained |
| | Optional: hot cooked rice or egg noodles |
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In small bowl, combine wine, water, cornstarch, bouillon, thyme and pepper; blend until smooth. Set aside. Cook bacon in large skillet over medium heat until crisp; remove drippings from pan. Add wine mixture, carrots and garlic to bacon in skillet. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until carrots are tender, stirring occasionally. Stir in beef and onions. Cook until thoroughly heated, stirring occasionally. If desired, serve over hot cooked rice or egg noodles.
Cholesterol: 110MG Fat: 10G
Carbohydrate: 19G Sat: 4G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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