Dependable Eats



Beef Burgundy

Growing up, this was one of the few recipes in my dad’s cooking repertoire. He had learned to make it from my grandmother (who wasn’t big on measurements). It’s a classic that always delivers.


  • 6+ strips of bacon
  • 1 lb stew beef, seasoned with salt, pepper and tenderizer
  • 1/2 stick margarine
  • 2 big spoons flour
  • 1 can beef consomme
  • 1/2 cup burgundy
  • Onion flakes, thyme, parsley and chives
  • Egg noodles, cooked


  • Cook bacon and drain all but a little of the grease
  • In the same skillet, brown stew meat after seasoning and tenderizing
  • Melt butter and add flour, consomme and burgundy; add this mixture to the meat
  • Add chopped bacon and seasonings
  • Simmer until cooked through
  • Serve over cooked egg noodles

Bacon-wrapped Chili Shrimp

This Pioneer Woman recipe, which my boyfriend has renamed “Shrimp-stuffed Bacon” is a tailgate favorite for us. Works best with thinly sliced bacon.


  • 1 stick butter
  • 1 Tbsp chili powder
  • 2.5 lbs peeled and deveined raw shrimp
  • 1 lb thin bacon, slices cut in half


  • Preheat oven to 400°
  • Line baking sheet with foil and place wire rack on top
  • Melt butter with chili powder in a small sauce pan
  • Wrap each piece of shrimp with half a slice of bacon and skewer with toothpick. Arrange shrimp on wire rack.
  • Brush half of chili butter over shrimp
  • Bake until bacon is cooked (10+ minutes). Brush remaining chili butter on shrimp upon removing from oven.
  • Enjoy!

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