| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 4 | Servings |
INGREDIENTS
| 4 | sl | Bacon |
| 1 | c | Onion; chopped |
| 2 | lb | Round steak; cut into bite size pieces |
| 1 | pn | Salt; to taste |
| 1 | pn | Pepper; to taste |
| 2 | c | Whole fresh mushrooms, or 1 cup can; or 1 cup canned |
| 1 | ts | Garlic; chopped |
| 1 | c | Burgundy wine |
| 1 | c | Water |
| 1 | tb | Dried parsley flakes |
| 1 | tb | Dried celery flakes |
| 1 | ts | Dried thyme |
| 1 | Bay leaf | |
| 2 | tb | Flour |
INSTRUCTIONS
My old Sunset "Favorite Recipes" cookbook has a "Beef Burgundy" recipe which I've made for years. Over time, I've adapted the recipe to take advantage of a few shortcuts without sacrificing the great flavor. The following is my version: In a Dutch oven or heavy saucepan cook the onion and bacon until onion is soft, but not browned. With a slotted spoon, remove onion and bacon and set aside. Add the round steak to the pan drippings and cook until browned on all sides. Sprinkle the meat with salt and pepper, then add the mushrooms, garlic, wine, water, parsley, celery, thyme, and bay leaf. Return the onion and bacon to the pan and stir well, then cover and cook over low heat for 1-1/2 hours, or until meat is tender. Keep an eye on the liquid in the pan and add water and reduce heat if it seems to be boiling away quickly. When tender, with a slotted spoon, remove meat mixture from the liquid to a serving bowl. Discard the bay leaf. In a cup, mix some of the hot liquid with the flour, then stir into the liquid remaining in the pan. Cook stirring constantly until thickened (should only take about 1 minute). Pour the thickened liquid over the meat mixture in the serving bowl, stir to mix, and serve immediately over rice. Contributor: Ken Gregg Posted to MM-Recipes Digest V4 #159 by Shirley Jackson <sjack@gte.net> on Jun 07, 1997
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