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Simple Beef Bourguignonne Recipe
|Trimmed lean sirloin||4 Pound|
|Garlic||2 Clove (10 gm), crushed|
|Mushrooms||2 Pound, sliced|
|Bay leaves||2 , crushed|
|Parsley||2 Tablespoon, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Burgundy wine||14 Ounce|
Serving size: Complete recipe
Calories 3921 Calories from Fat 1596
% Daily Value*
Total Fat 180 g276.9%
Saturated Fat 92.1 g460.3%
Trans Fat 0 g
Cholesterol 1212.2 mg
Sodium 4207.3 mg175.3%
Total Carbohydrates 79 g26.4%
Dietary Fiber 12.4 g49.4%
Sugars 15.5 g
Protein 430 g859.7%
Vitamin A 114% Vitamin C 121.6%
Calcium 17.3% Iron 59.2%
*Based on a 2000 Calorie diet
Cut sirloin into strips, 1/4- 1/2 inch by 2 inches with the grain.
Remove bacon and saute the sirloin in the bacon drippings until beef is evenly browned.
Add garlic, mushrooms, bay leaves, thyme, parsley, salt and pepper.
Add the bacon and remove the mixture from the heat.
In another pan make a roux of the flour and butter, cooking and stirring until it is lightly browned.
Add consomme and Burgundy, stirring and cooking until it is slightly thickened.
Pour over the meat and stir.
Cover and simmer 1 1/2 hours or until beef is tender.
This may be made ahead and reheated in casserole.