Simple Beef Bourguignonne
|Trimmed lean sirloin||4 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Mushrooms||2 Pound, sliced|
|Bay leaves||2 , crushed|
|Parsley||2 Tablespoon, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Burgundy wine||14 Ounce|
Cut bacon into small pieces and fry in Dutch oven.
Cut sirloin into strips, 1/4- 1/2 inch by 2 inches with the grain.
Remove bacon and saute the sirloin in the bacon drippings until beef is evenly browned.
Add garlic, mushrooms, bay leaves, thyme, parsley, salt and pepper.
Add the bacon and remove the mixture from the heat.
In another pan make a roux of the flour and butter, cooking and stirring until it is lightly browned.
Add consomme and Burgundy, stirring and cooking until it is slightly thickened.
Pour over the meat and stir.
Cover and simmer 1 1/2 hours or until beef is tender.
This may be made ahead and reheated in casserole.