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Home Cooking 2

Beef Burgundy - Alternatives To Chuck?

brian874 | Feb 12, 200805:07 AM

I would like to make Beef Burgundy but would like to lighten it up just a bit.

Do you think I could successfully make this w/ a less fatty cut of beef? Perhaps a top or bottom round?

Any suggestions on how to lighten this recipe - by using a different beef, or otherwise - would be most appreciated.

Cheers,
Brian

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