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Beef Burgundy
3 pounds of lean round steak, cut in 1/2 inch chunks
3 tablespoons of flour
1/4 teaspoon of pepper
1 tablespoon of unsalted butter
2 medium onions, chopped fine
1/2 cup of leeks or scallions, chopped coarse
1/2 cup of carrots, sliced
1 tablespoon of fresh parsley, chopped
1 tablespoon of chives, minced
1 clove garlic, crushed
1 tablespoon of olive oil
2 tablespoons of cognac
1 1/2 cups of Burgundy wine |
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Dredge meat in flour and pepper. In a nonstick skillet sauté in hot butter until very brown. Transfer meat, drained to casserole. Add vegetables, garlic, and olive oil to remaining fat in skillet, brown lightly, stirring constantly. Flame cognac in a soup ladle and pour over beef. Add seasonings and vegetables. Pour over enough wine to cover the casserole. Bake at 350ºF. for 3 hours. Serve with parsley potatoes or butter noodles. Serves 8
Beef Burgundy
3 pounds of sirloin tip roast, cut into stew meat
1/2 cup of margarine , melted
6 tablespoons of all purpose flour
1 teaspoon of salt
1/4 teaspoon of pepper
3/4 teaspoon of thyme
2 cups of Burgundy wine
one 10 1/2 ounce can of beef broth (bouillon)
1 onion, chopped
one 4 or 8 ounce jar sliced mushrooms
cooked rice
Brown meat in melted margarine and put into a 3 quart baking dish.. Blend
flour and seasonings. Mix flour with wine and beef bouillon. Pour over meat.
Cover and bake at 325 for 2 hours. Add onion and mushrooms. Cover and
continue cooking 1 hour more. Serve over hot rice.
Serves 6
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