Beef Bourguignon

Beef Bourguignon is an splendid dish which should not be undertaken by a green chef. If you are not relatively new to the kitchen, do a hunt on Julia Child's recipe, and be ready to work hard at bringing it to fruition.

Literally, Beef Bourguignon translates to beef burgundy. Originally, the beef simmered in wine notion was used to soften tough cuts of meat. Therefore, when manufacture the former beef bourguignon recipe, the most leading thing to keep in mind is that this dish needs cheap, tough meat. It will be cooking for hours, and good meat will collapse under the pressure. This is an incredibly appetizing dish, ordinarily served over mashed potatoes. It is also extremely labor-intensive, but this formula takes some of the work out of it.

Cuisine

Easy Beef Bourguignon

Given the fast-paced life most of us sense today, a good formula that takes as dinky time as possible is worth its weight in gold. You do not have to reduce potential when you cut corners on time, though. This appetizing formula will prove that point.

What You Need:

5 pounds top sirloin steak, cubed (order it pre-cut at the butcher counter for supplementary time savings) 1 tbsp olive oil 1/2 Vidalia onion - chopped 2-3 cups red wine 1 tbsp Worcestershire sauce 10 3/4 oz condensed golden mushroom soup 1/2 cup beef broth 1/2 cup parsley, chopped rough 1 bay leaf 1/2 tbsp chopped lemon thyme 1 minced garlic clove dash of salt & pepper 4 tbsp butter, same estimate flour (for a roux) 5 lb thick sliced bacon, cut very fine 2 lb very small onions, prepared ½ lb champignon mushrooms, sliced

A Dutch oven

How To Make It:

Place the meat in a large non-metal bowl or pan. Cover it with the herbs, onion, garlic, and seasonings. Add the wine and stir thoroughly before covering. Refrigerate overnight. Fish the meat out, salvage the remaining contents of the bowl.

Heat the oil in the Dutch oven over medium-high heat, and add the meat in batches, so the meat is only one level deep. Brown the meat on all sides.

The remaining contents of the bowl can either be strained or not. It comes down to personal choice, really. Add it to the meat. In a cut off pan, create a roux by melting four tbsp butter and adding 4 tbsp flour. Add it to the pan, this will make the sauce of the dish exhibit a much denser consistency. Cook covered for two hours.

About an hour into the above cooking time, start preparing the bacon, onions, and mushrooms. Fry and remove the bacon, then fry the onions, remove them, then the mushrooms. remove the beef from the heat.

Personal taste dictates what you will serve the beef dish over. Some prefer noodles, others insist on mashed potatoes. Cover the base with the beef bourguignon, and then cover that with a mixture of the bacon, onions, and mushrooms.

Beef Bourguignon