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| Beef Bourguignon (France)
6 slices of bacon
4 pounds of lean sirloin or round steak cut into 1/4 x 4 inch pieces
2 cloves of garlic, crushed
2 pounds of fresh mushrooms, sliced or a large can of sliced mushrooms
2 bay leaves, crushed
2 tablespoons of chopped parsley
1 teaspoon of salt
1 teaspoon of thyme
1/8 teaspoon of pepper
1/2 cup of butter
1/4 cup of plus 1 tablespoon of flour
2 (10 1/2 oz.) cans of beef consommé
1/2 cup of burgundy wine |
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Cut the bacon into small pieces, fry in Dutch oven. Remove from pan, sauté meat in pan drippings. Add garlic and mushrooms, season with bay leaves, parsley, salt, thyme and pepper. Add bacon and remove from heat. In another pan make a roux of butter and flour. Cook stirring constantly until butter turns a light tan. Add the consommé and wine. Stir and cook until slightly thickened. Add to beef mixture. Cover, simmer for 1 hour and 30 minutes or until beef is tender. Serve with cooked noodles or rice, if desired. 8 to 10 serving. |
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