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Beef Bourguignonne

Fettuccine.Inn's picture
Ingredients
  Bacon slices 4
  Beef sirloin cubes/Beef chuck cubes 2 Pound
  Onions 2 Medium, sliced
  Garlic 1 Clove (5 gm), pressed
  Sliced fresh mushrooms 1⁄2 Pound
  Condensed beef broth 1 Can (10 oz)
  Water 1 Cup (16 tbs)
  Burgundy wine 1 Cup (16 tbs)
  Minced fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Bay leaf 1
  Water 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Water 7 Cup (112 tbs)
  Salt 1 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Medium noodles 5 Cup (80 tbs) (Uncooked Ones)
Directions

In a large skillet or Dutch oven, cook bacon until crisp.
Remove, drain and crumble bacon; set aside.
Brown meat cubes in drippings.
Add onions, garlic and mushrooms during last five minutes of browning.
Drain off excess fat.
Add crumbled bacon, broth, 1 cup water, wine, parsley, 1/2 teaspoon salt, pepper, thyme and bay leaf.
Cover and cook 1 hour until tender.
Remove bay leaf.
Blend 1/4 cup water and flour.
Slowly stir flour mixture into meat mixture.
Cook and stir until thickened.
Bring 7 cups water to a rapid boil in a heavy 5 quart pot.
Add 1-1/2 teaspoons salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Serve meat mixture over hot cooked noodles.
Makes 6 servings.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef

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