Beef, Burgundy Style Recipe

Ingredients
<br>- 1 cup beef broth
<br>- 3 tablespoons all-purpose flour
<br>- 1 tablespoon tomato paste
<br>- 1 teaspoon beef demi glace
<br>- 3 tablespoons bacon drippings
<br>- 2 pounds beef round, cut into 3 inch pieces
<br>- 3 tablespoons sherry wine
<br>- 1 1/2 cups chopped onions
<br>- 1 cup Burgundy wine
<br>- Herb Bouquet (Bouquet Garni)
<br>- 3 sprigs fresh parsley
<br>- 3 sprigs fresh rosemary
<br>- 1 sprig fresh thyme
<br>- 1 bay leaf
<br>- 12 fresh mushrooms, sliced
<br>- 1/4 cup butter
<br>- 1 tablespoon chopped fresh parsley, for garnish
<br><p></p>Directions
<br>step 1: In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
<br>step 2: 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.
<br>step 3: Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
<br>step 4: 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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Ingredients
- 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 sherry wine
- 1 1/2 cups chopped onions
- 1 cup Burgundy wine
- 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

Directions
step 1: In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
step 2: 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.
step 3: Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
step 4: 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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