A friend called recently to say he’d made Burgundy beef from “The Fannie Farmer Cookbook” and served it with buttered egg noodles. While I didn’t create this recipe, I felt good about his report. And I was inspired. It has been years since I made this dish, which is ideal for cooler weather.
Prepare the stew, cook up some noodles and toss them with a few tablespoons of butter, and serve crusty bread and a salad alongside. The salad I like is made very simply with 1 1/2 cups of orange sections and 1/2 cup of chopped red onion tossed together and served on lettuce leaves. For the dressing, combine 2 tablespoons of vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/2 cup of olive or vegetable oil. Put the ingredients in a small jar, screw on a lid and shake very well to blend before sprinkling a little on your salad. Refrigerate the remaining dressing to use later.