Saturday, August 27, 2016

beef, burgundy style


  • 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


    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.

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