beouf a la bourguignonne
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this recipe is from Bon Appetite. I have been making it since the early 70s and love it now as much as ever. I no longer use the meat paste extract, reduce the amount of butter, use more bay leaves and omit the pepper. I also use the sauce with chicken.
yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr 30 Min
method
Saute
Ingredients For beouf a la bourguignonne
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4 Tbspbutter
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2 1/2 lbboneless beef chuck:1.5 inch cubes
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3 Tbspbrandy
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1/2 lbsmall white onions (about 12)
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1/2 lbsmall mushrooms
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2 1/2 Tbspflour
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2 tspmeat paste extract
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2 Tbsptomato paste
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1 1/2 cburgundy wine
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3/4 cdry sherry
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3/4 cruby port
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1 cancondensed beef bouillon, undiluted (10.5 oz)
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1/8 tsppepper
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1bay leaf
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butter, flour, beef, brandy, red wine, sherry, port, bouillon, onions, mushrooms, tomato paste, bay leaf
How To Make beouf a la bourguignonne
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1heat 4 quart pot that can go in the oven. brown beef cubes in butter. remove
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2brown onions in same pan. add mushrooms; cook for 3 minutes, stirring. stir in flour, meat and tomato pastes into butter/pan juices. blend well. add burgundy, brandy, sherry, port. stir to remove any lumps. bring mixture to boil; note the sauce should thicken. add beef, pepper, bay leaf. stir to combine.
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3place in 350 degree oven for 1.5 hours, stirring occasionally. serve over buttered noodles or rice.
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