Beef Balls Bourguignon Recipe
Ingredients
| Ground chuck | 2 1/2 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 1 Tablespoon | |
| Brandy | 3 Tablespoon | |
| Mushrooms | 1/2 pound | |
| White onions | 1/2 Pound, peeled | |
| Flour | 2 Tablespoon | |
| Canned Beef Broth – ½ can, undiluted | ||
| Burgundy – 1 cup | ||
| Ruby Port – ½ cup | ||
| Meat Extract Paste – 1 teaspoon | ||
| Tomato Paste | 2 Tablespoon | |
| Bay leaf | 1 | |
Directions
MAKING
1) In a large bowl, mix the beef with the salt and pepper
2) Using the hands, shape the meat into 24 balls
3) In a hot Dutch oven, fry the meatballs till evenly browned
4) In a small saucepan pour in the brandy and heat till bubbles form around the edges
5) Ignite the liquor and pour the brandy over the meatballs
6) Once the flame dies out, using a slotted spoon, remove the meatballs and then keep aside
7) Add in the mushroom and sauté till softened, remove and keep aside
8) Tip in the onions and sauté till light brown
9) Stir in the flour and beef broth, wines along with the meat extract paste and the tomato paste
10) Cook till thickened
11) Lower the flame and cover with the lid and allow to simmer for about 10 minutes
12) Return the meatballs and mushrooms to the mixture and cook for an additional 30 minutes.
SERVING
12) Serve warm with noodles
1) In a large bowl, mix the beef with the salt and pepper
2) Using the hands, shape the meat into 24 balls
3) In a hot Dutch oven, fry the meatballs till evenly browned
4) In a small saucepan pour in the brandy and heat till bubbles form around the edges
5) Ignite the liquor and pour the brandy over the meatballs
6) Once the flame dies out, using a slotted spoon, remove the meatballs and then keep aside
7) Add in the mushroom and sauté till softened, remove and keep aside
8) Tip in the onions and sauté till light brown
9) Stir in the flour and beef broth, wines along with the meat extract paste and the tomato paste
10) Cook till thickened
11) Lower the flame and cover with the lid and allow to simmer for about 10 minutes
12) Return the meatballs and mushrooms to the mixture and cook for an additional 30 minutes.
SERVING
12) Serve warm with noodles
Chef
