Beef, Burgundy Style
Ingredients
* 1 cup beef broth
* 3 tablespoons all-purpose flour
* 1 tablespoon tomato paste
* 1 teaspoon beef demi glace
* 3 tablespoons bacon drippings
* 2 pounds beef round, cut into 3 inch pieces
* 3 tablespoons sherry wine
* 1 1/2 cups chopped onions
* 1 cup Burgundy wine
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* Herb Bouquet (Bouquet Garni)
* 3 sprigs fresh parsley
* 3 sprigs fresh rosemary
* 1 sprig fresh thyme
* 1 bay leaf
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* 12 fresh mushrooms, sliced
* 1/4 cup butter
* 1 tablespoon chopped fresh parsley, for garnish
Instructions
1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Notes
This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.
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