| Beef Bourguignonne,Noreen | Meats |
|
6 strips of bacon
2 1/2 lbs sirloin steak, cut into 2" cubes <1/4 cup cognac 1 carrot,scraped and finely chopped 1 med onion,chopped fine 2 garlic cloves,minced 1 tsp.each of thyme,salt,fresh ground pepper,parsley 1 bay leaf |
1 can undiluted consomme
1/2 to 1 cup good red wine 1 tbsp. tomato paste 3 tbsp. butter 1/2 lb. fresh mushrooms, sliced thin 24 small white onions,peeled 3 tbsp. butter 3 tbsp.+ flour |
In your fry pan,fry the bacon strips until almost done;remove and cut into small pieces. Brown the beef cubes in the hot bacon fat in several batches and remove to a stew pot on warm heat.Slightly brown the onions, carrots and garlic in butter in the fry pan.
Heat the cognac until warm;ignite carefully and pour over the meat in the stew pot.When flames have died, add 1/2 can of consomme,onions, carrots, garlic and bacon bits. Add the wine to the fry pan and scrape up the goodies and add all to the stew pot. Add the tomato paste, spices and bay leaf and mix all thoroughly. Simmer the stew for2 1/2 to 3 hours on very low heat or until meat is tender.
Meanwhile,heat a small fry pan;add butter and brown the mushrooms. Put them in a small saucepan. Next brown the small onions,stirring constantly for 2 or 3 minutes;add to saucepan. Add the rest of the consomme and simmer for 5 minutes.Add to stew pot.Next melt the butter;when bubbly add the flour and stir to blend. Add enough water to make a thick roue and to the roue add some liquid from the stew. Gradually add this mixture to the stew and stir. Cook for 15 minutes more. Serve with rice or noodles.
This should serve 6 people.