Beef, Burgundy Style
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Recipe Submitted by:Sharon
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 3hours |
| Servings | Prep Time | Cook Time |
| 4people | 20minutes | 3hours |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
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
- 1 1/2 cups Onions chopped
- 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 chopped, for garnish
| Ingredients
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Instructions
- 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. Addbeef, 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 bringto 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
- Return beef to skillet. Cover, and simmer over low heat for about 3hours, 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
