Simple Beef Burgundy
|Whole onions||24 Small (Silver Skin)|
|Mushrooms||12 , quartered|
|Tomato paste/1 large fresh tomato, peeled and strained||1 Teaspoon|
|Stock||1 Cup (16 tbs)|
|Red wine||1 1⁄4 Cup (20 tbs)|
|Carrot||1 , halved|
Cut beef in squares.
Brown meat in butter.
Add hot sherry.
Remove meat from pan.
Place onions in pan and cook 3-4 minutes.
Then cook mushrooms 2 minutes with onions.
Add tomato paste or fresh tomato.
Add consomme mixed with flour in a cup.
Stir and pour stock on mixture.
Stir carefully with fork until it boils.
Add meat, 1/4 cup wine, salt and pepper.
Add bouquet garni (carrot, bay leaf, parsley, celery stalk, fresh thyme, put in cheese cloth).
Cook with entire mixture slowly until meat is tender.
During last hour, slowly add 1 cup red wine.