Beef Bourguignon
By corlear
BOEUF A LA BOURGUIGNONNE (P.)
When the butcher trims cuts of beef to order or for his display, he saves all the lean scraps and those streaked with fat for heef to be prepared Burgundy style, or a la bourguignonne. No special cuts are needed for this dish, but you may, if you so desire, ask for a piece of the haunch, rump, or neck cut into cubes a little smaller than those used for stew.
- 4
Ingredients
- 1 lb. beef
- lard or oil
- a few small onions or quartered large onions
- 1 tbsp. flour
- 1 crushed clove of garlic
- red wine
- caramel coloring
- 1 tbsp. tomato puree
- salt
- pepper
- bouquet garni
- 4 oz. bacon fat
- 4 oz. raw mushrooms
- chopped parsley
Preparation
Step 1
Brown 1 lb. beef in lard or oil (not butter, which is a useless expense) over a very hot fire. Add a few small onions or quartered large onions. When meat and onions are well browned, sprinkle with 1 tbsp. flour and let this also turn brown; add a crushed clove of garlic, then enough red wine to cover the meat, or 1/2 wine and 1/2 water. Darken the sauce with caramel coloring (which makes it not better, but better-looking); add 1 tbsp. tomato puree, salt, pepper, bouquet garni, and 4 oz. bacon fat cut in thick strips and browned in the frying pan; cover and cook slowly for about 2 1/2 hr.; skim the fat off the sauce, add 4 oz. raw mushrooms, and finish cooking 15 min.
Serve with chopped parsley on top.