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Beef Balls Bourguignon

christopherr's picture
Ingredients
  Ground chuck 2 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 1 Tablespoon
  Brandy 3 Tablespoon
  Fresh mushrooms 1⁄2 Pound
  White onions 1⁄2 Pound
  Flour 2 Tablespoon
  Canned beef broth 1⁄2 Can (5 oz)
  Burgundy 1 Cup (16 tbs)
  Ruby port 1⁄2 Cup (8 tbs)
  Meat extract paste 1 Teaspoon
  Tomato paste 2 Tablespoon
  Bay leaf 1
Directions

MAKING
1) In a large bowl, mix the beef with the salt and pepper
2) Using the hands, shape the meat into 24 balls
3) In a hot Dutch oven, fry the meatballs till evenly browned
4) In a small saucepan pour in the brandy and heat till bubbles form around the edges
5) Ignite the liquor and pour the brandy over the meatballs
6) Once the flame dies out, using a slotted spoon, remove the meatballs and then keep aside
7) Add in the mushroom and sauté till softened, remove and keep aside
8) Tip in the onions and sauté till light brown
9) Stir in the flour and beef broth, wines along with the meat extract paste and the tomato paste
10) Cook till thickened
11) Lower the flame and cover with the lid and allow to simmer for about 10 minutes
12) Return the meatballs and mushrooms to the mixture and cook for an additional 30 minutes.

SERVING
12) Serve warm with noodles

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
8

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