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Beef Burgundy

Canadian.Recipes's picture
Ingredients
  Beef top round/Beef shoulder 4 Pound
  Salt pork slice 4 , diced
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Leek 1 , thinly sliced
  Thyme 1⁄4 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Red wine 1 Tablespoon
  Mushrooms 1⁄2 Pound (Use whole or sliced)
  Butter 2 Tablespoon
Directions

GETTING READY
1) Take the meat and cut it into 1 ½ to 2-inch sized cubes.
2) Take out the extra fat and bones from it.
3) Take some flour and roll the cubed meat pieces in it.
MAKING
4) Take an enameled or black cast iron saucepan and melt the diced salt pork in it.
5) Add the meat to the lard and brown them nicely over high heat.
6) Add the thyme, parsley, garlic and thinly sliced leek to it.
7) Season with salt and pepper.
8) Mix it well and cover the ingredients with red wine before bringing it to a boil.
9) Cover the saucepan and cook over low heat until the meat becomes tender.
10) Take another pan and melt the butter until it becomes nutty brown in color.
11) Add the sliced or whole mushrooms to it.
12) Cook for 2 minutes over low heat stirring constantly.
13) Add it to the beef.
14) Blend flour with cold water and add it to thicken the sauce.
15) Check the seasoning.
SERVING
16) Stir fry small onions in butter and serve it along with the dish in accompaniment to boiled potatoes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Side Dish
Method: 
Melted
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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