Gourmet

Love cooking when I really get into it, Yesterday I made beef-bourgonine sp. We had a fantabulous dinner of this, my version, without all the extras.
Your Dad ate two bowls, I made it with stew meat and cooked it for several hours on low. Actually it should have gone in the oven for 4 or more hours but this turned out great. The Bread we used was a crusty French, sliced and toasted, drizzled with olive oil. Then while hot I rubbed it with fresh garlic, and a fresh tomato. That gave it the most unique flavor. Your Dad said it was like nothing he ever tasted. That was our dinner, beef bourgonine and crusty bread.

Enjoy. Oh yes the dessert was a fresh pumpkin pie. Fall treat.