BEEF BOURGUIGNONNE

By Lutie

This is another recipe from the Vincent Price Cookbook. Follow exactly.

Ingredients

• 1 C diced salt pork or bacon
• 3 lbs. lean beef (preferably filet)
• 12 to 15 small pearl onions, or one medium onion cut into pieces
• 6 medium carrots, sliced
• 2 shallots, chopped
• 1 clove garlic, minced
• 2 TBS flour
• 1 pint, red wine
• 1 C beef stock
• 3 sprigs parsley
• 2 stalks celery
• 1 bay leaf
• Pinch of thyme
• 1/2 lb mushrooms, sliced
• 1 tsp lemon juice

Preparation

Step 1

Saute salt pork or bacon in frying pan until golden brown. Remove from pan and set aside. Season beef with 1 Tbs. salt and ¼ tsp. pepper. Saute beef quickly in same pan until brown, then add onions and carrots until browned. Add shallots, garlic, and sauté lightly. Add wine and beef stock, making sure meat is covered with liquid. Add parsley, celery, bay leaf and thyme. Simmer slowly over low heat.

Saute mushrooms in 2 tbs. butter. Cook over high heat for 3 minutes. Add 1 tsp lemon juice, salt & pepper, and cook 2 minutes longer.

Thicken stew with flour to desired consistency. Add mushrooms to stew, remove parsley, celery and bay leaf. Serve over buttered egg noodles.