Sunday, February 2, 2014

Beef Burgundy

We had this meal two nights ago and I served it over rice.  I forgot to take a picture. So today for lunch, I put it over noodles so I could take a picture.
I got this recipe from "Talk About Good"  which was by The Junior League of Lafayette, Louisiana

Printable Version
2 pounds lean beef ( I used some thick round steak)
2 tablespoons bacon drippings
10 small or 5 medium-sized onions
1 1/2 Tablespoons flour
Tobasco sauce
1/2 cup beef broth
1 cup dry red wine
1/2 pound fresh mushrooms
Fry sliced onions in bacon drippings in a heavy skillet until browned. Remove to separate dish. Cut lean beef into 1-inch cubes and saute in the same drippings, adding more fat if necessary. When the beef is browned, sprinkle them with the flour, salt, pepper, Tabasco sauce, marjoram and thyme. Then add 1/2 cup beef broth to contents of skillet, and 1 cup of good red wine. Stir well and then let simmer slowly for 3 1/4 hours. The liquid may cook away some, and so add more broth and wine (one part stock to 2 parts wine) as necessary to keep beef barely covered. After 3 1/4 hours, return the browned onions to skillet, add the mushrooms and stir well. Allow to cook for an hour longer. Add more stock and wine if necessary. The sauce should be thick and dark brown.
Sherry's note: I always keep a can of bacon dripping from when we cook bacon. After browning the onions and meat, I put everything in the crock pot including the mushrooms and onions and cooked on low for about 6 hours. The crock pot is very forgiving and you never have to add wine or stock.

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