Beef, Burgundy Style
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Beef Broth3 tbsps
All-Purpose Flour1 tbsp
Tomato Paste3 tbsps
Bacon (drippings)1.5 cups
Onion (chopped)1 cup
Wine (burgundy)3 sprigs
Rosemary (fresh)1 sprig
Thyme (fresh)1
Bay Leaf1 cup
ButterDirections:
1
Return beef to skillet
2
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside
3
Heat bacon drippings in a large heavy skillet over medium heat
4
Add beef, and cook until brown on all sides
5
Remove beef from skillet; set aside
6
Stir the sherry wine into the skillet
7
Add the onions, and cook about 5 minutes
8
Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly
9
Stir in Burgundy wine
10
Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth
11
Place herb bouquet in sauce
12
Cover, and simmer over low heat for about 3 hours, or until beef is tender
13
Melt butter in a small skillet over medium heat
14
Saute mushrooms until lightly browned
15
Add to meat in the skillet, and continue cooking 15 minutes
16
Discard bouquet garni
17
Serve in a casserole dish, sprinkled with parsley