Beef, Burgundy Style recipe
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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 ½ cups chopped onions 1 cup Burgundy wine 3 sprigs fresh parsley 3 sprigs fresh rosemary 1 sprig fresh thyme 1 bay leaf 12 fresh mushrooms, sliced ¼ cup butter 1 tablespoon chopped fresh parsley, for garnish
Nutrition Info
- 481.9 caloriescarbohydrate: 18.1 gcholesterol: 109.7 mgfat: 26.2 gfiber: 2.7 gprotein: 31.8 gsaturatedFat: 12.6 gservingSize: -sodium: 510.7 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Beef, Burgundy Style
Directions
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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. 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.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours, 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.