beef, burgundy style

Ingredients

• Servings: 4
• 1 cup beef broth
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon beef demi glace
• 3 tablespoons bacon drippings
• 2 pounds beef round, cut into 3 inch pieces
• 3 tablespoons
• 1 1/2 cups chopped onions
• 1 cup burgundy
• herb bouquet (bouquet garni)
• 3 sprigs fresh parsley
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 12 fresh mushrooms, sliced
• 1/4 cup butter
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
• heat bacon drippings in a large heavy skillet over medium heat. add beef, and cook until brown on all sides. remove beef from skillet; set aside. stir the into the skillet. add the onions, and cook about 5 minutes. blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. stir in burgundy . make the herb bouquet: place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. place herb bouquet in sauce.
• return beef to skillet. cover, and simmer over low heat for about 3 hours, or until beef is tender.
• melt butter in a small skillet over medium heat. saute mushrooms until lightly browned. add to meat in the skillet, and continue cooking 15 minutes. discard bouquet garni. serve in a casserole dish, sprinkled with parsley.