Royal Beef Bourguignon Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Top round steak, 2" cubes
2 tbsp: Butter (or marg.), melted
3 tbsp: All-purpose flour,
1/2 cup: Dry sherry,
5 slice: Bacon,
24 small: Onions, peeled; about 1 lb.
1 lbs: Mushrooms, small, fresh
3/4 cup: Consomme, undiluted
1/4 cup: Water,
1 cup: Burgundy,
2 tbsp: Tomato paste,
2: Bay leaves,
pn Chives, frozen, chopped
pn Thyme, dried
pn Tarragon, dried
pn Parsley, chopped
Directions:
Brown steak in butter in a heavy Dutch oven. Combine flour and
sherry, stirring until well blended; stir into Dutch oven.
Cook gacon until crisp; drain, reserving drippings. Crumble bacon,
and add to steak.
Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak. Saute mushrooms in remaining bacon
drippings; drain well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and
simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an
additional 30 minutes.
SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp
sherry, stirring until well blended; stir into Dutch oven.
Cook gacon until crisp; drain, reserving drippings. Crumble bacon,
and add to steak.
Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak. Saute mushrooms in remaining bacon
drippings; drain well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and
simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an
additional 30 minutes.
SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by
Nancy Coleman.
Source from luhu.jp