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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