Name: Beef, Burgundy Style
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Beef broth - 1 cup; All-purpose flour - 3 tablespoons; Tomato paste - 1 tablespoon; Beef demi glace - 1 teaspoon; Bacon drippings - 3 tablespoons; Beef round, cut into 3 inch pieces - 2 pounds; Sherry wine - 3 tablespoons; Chopped onions - 1 ½ cups; Burgundy wine - 1 cup; Fresh parsley - 3 sprigs; Fresh rosemary - 3 sprigs; Fresh thyme - 1 sprig; Bay leaf - 1; Fresh mushrooms, sliced - 12; Butter - ¼ cup; Chopped fresh parsley, for garnish - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Beef, Burgundy Style

1. Beef broth - 1 cup

2. All-purpose flour - 3 tablespoons

3. Tomato paste - 1 tablespoon

4. Beef demi glace - 1 teaspoon

5. Bacon drippings - 3 tablespoons

6. Beef round, cut into 3 inch pieces - 2 pounds

7. Sherry wine - 3 tablespoons

8. Chopped onions - 1 ½ cups

9. Burgundy wine - 1 cup

10. Fresh parsley - 3 sprigs

11. Fresh rosemary - 3 sprigs

12. Fresh thyme - 1 sprig

13. Bay leaf - 1

14. Fresh mushrooms, sliced - 12

15. Butter - ¼ cup

16. Chopped fresh parsley, for garnish - 1 tablespoon

How to cook deliciously - Beef, Burgundy Style

1. Stage

In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.

2. Stage

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 sherry wine 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 wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.

3. Stage

Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.

4. Stage

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.