Boeuf Bourgionne

By Nalli

In 1973 Jeffrey and I visited Linda and Daniel in Zurich, Switzerland. They made this delicious dish in their tiny Talwil kitchen for us so I brought it home to try. We like it with venison, too.

Ingredients

• 2 lbs. beef chuck/venison steaks
• 2 boxes fresh mushrooms
• 1/2 lb. smoked bacon
• 4-6 small onions
• 1 bottle dry red wine
• 2 garlic cloves minced
• 2 bay leaves
• Herbs of Provence
• Freshly ground pepper

Preparation

Step 1

Cut beef in large pieces. Heat wine in large pot, remove from heat. Put beef in hot wine to cover at least 1 hour. (preferable overnight)
Cut bacon crosswise into strips, slice mushrooms, peel and cut onions in half or quarters (depending on size of onions), and saute in large frying pan until bacon is cooked through.
Remove wine from pot and save. Dry meat with paper towels. Mix together flour and spices in a bag and shake meat to cover. In a large pot, saute meat in olive oil until brown. Add wine again and when wine begins to heat, add bacon, mushroom, onion mixture. Simmer together 3 - 4 hours covered at very low heat stirring occasionally.
Serve on noodles.