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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish. 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 |
herb bouquet (bouquet garni) |
3 sprigs fresh parsley |
3 sprigs fresh rosemary |
1 sprig fresh thyme |
1 bay leaf |
12 fresh mushrooms, sliced |
1/4 cup butter |
1 tablespoon chopped fresh parsley, for garnish |
Directions:
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.
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