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Burgundian Beef

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Ingredients
  Top rump beef 1 Pound, trimmed and cut into 1 inch cubes
  Onions 2 , peeled and thinly sliced
  Carrots 2 , peeled and thinly sliced
  Peppercorns 6
  Parsley sprigs 3
  Dried thyme 1⁄4 Teaspoon
  Bay leaf 1
  Burgundy 1⁄2 Pint
  Oil 2 Tablespoon
  Butter 1 Ounce
  Button onions 16 Small
  Streaky bacon slice 2 , rinsed and cut into strips
  Brandy 2 Tablespoon
  Flour 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Stock 1⁄4 Pint
  Freshly ground black pepper To Taste
  Bouquet garni 1
  Mushrooms 4 Ounce, washed and sliced
  Finely chopped parsley 2 Tablespoon
  Salt To Taste
Directions

Marinate the meat in a bowl with the onions, carrots, peppercorns, herbs and half the wine for about 12 hours.
Turn over from time to time.
Heat the oil and butter in a frying pan and fry the onions and bacon strips until golden brown, remove to a casserole.
Drain the meat from the marinade and brown over a fairly high heat in the frying pan.
Ignite brandy and pour over the meat.
Sprinkle the meat with flour, add the crushed garlic then pour over the marinade, remaining wine and stock.
When the liquid is simmering pour into the casserole.
Add seasoning, bouquet garni and mushrooms.
Cover and simmer for 1-1 1/4 hours.
Taste and adjust seasoning.
Put meat on a serving dish with onions and mushrooms.
Remove the bay leaf and bouquet garni.
Reduce the gravy slightly and strain over the meat.
Sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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