Beef Sirloin Burgundy Recipe
Beef Bourguignon is a French delicacy. Beef Bourguignon is a stew made of beef flavored with brandy mixed with cornstarch and mushrooms. If you are a red meat lover then try this Beef Bourguignon recipe.
Ingredients
4 lb round or sirloin steak
1/2 cup flour
5 tablespoons olive oil
1/2 cup butter or margarine
1/2 pound bacon or pork, diced
1/2 cup brandy
4 carrots, chopped
2 leeks, sliced
2 onions, chopped
2 cloves garlic, crushed
Bouquet garni
4 teaspoons salt
Freshly ground black pepper
2 1/2 cups Burgundy
2 1/2 cups beef stock or water and beef bouillon cube
2 1/2 tablespoons cornstarch
24 button onions
24 button mushrooms
Extra oil and butter for frying
Juice of 1 large lemon
Chopped parsley for garnish
Directions
Cut beef into 2 inch cubes and roll in flour.
Heat oil and butter in a large heavy pan, or skillet and fry bacon or pork until crisp, transfer to a large casserole.
Fry meat in two or three parts until it changes color on all sides.
Add heated brandy, if used, to last part of meat and ignite.
Let flame burn away and transfer all meat and juices to casserole.
Add carrots, leeks, onions and garlic to pan and saute until golden then add to casserole.
Add bouquet garni, salt, pepper and Burgundy to casserole.
Add stock to pan and heat, stirring continuously to loosen meat sediment, then add to casserole.
Cover and cook in a slow oven for 1 1/2-2 hours.
Blend cornstarch with 2 1/2 tablespoons cold water to a smooth paste.
Add to casserole and bring back to boiling point, stirring occasionally.Saute button onions and mushrooms in extra oil and butter, add lemon juice and simmer till tender.
Add to casserole and serve hot sprinkled with chopped parsley.
Boeuf Bourguignonne is usually thickened with a 'beurre manie' a butter and flour paste - but it is more successful to thicken a large quantity with blended cornstarch.
Allow 1 lb meat for 3-4 people in this type of casserole dish.
Heat oil and butter in a large heavy pan, or skillet and fry bacon or pork until crisp, transfer to a large casserole.
Fry meat in two or three parts until it changes color on all sides.
Add heated brandy, if used, to last part of meat and ignite.
Let flame burn away and transfer all meat and juices to casserole.
Add carrots, leeks, onions and garlic to pan and saute until golden then add to casserole.
Add bouquet garni, salt, pepper and Burgundy to casserole.
Add stock to pan and heat, stirring continuously to loosen meat sediment, then add to casserole.
Cover and cook in a slow oven for 1 1/2-2 hours.
Blend cornstarch with 2 1/2 tablespoons cold water to a smooth paste.
Add to casserole and bring back to boiling point, stirring occasionally.Saute button onions and mushrooms in extra oil and butter, add lemon juice and simmer till tender.
Add to casserole and serve hot sprinkled with chopped parsley.
Boeuf Bourguignonne is usually thickened with a 'beurre manie' a butter and flour paste - but it is more successful to thicken a large quantity with blended cornstarch.
Allow 1 lb meat for 3-4 people in this type of casserole dish.
