Beef Bourgogne
Ingredients
Beef - Grilling Steak 400 g
Oil - Vegetable 15 ml
Butter 45 ml
Onion 1 lg
Carrot 1
Flour 15 ml
Thyme 3 ml
Bay Leaf 2
Tomatoes - whole canned 1 sm
Wine - Red 250 ml
Salt and Pepper 1 to taste
Mushrooms - white 227 g
Potato 4
Garlic 2
Stock - Beef 125 ml
Preparation
1. Trim the fat from the beef and cube.
2. Peel and slice the Onion and carrot.
3. Remove the Tomatoes individually, piercing each with your thumb to drain the liquid, then crush into a bowl.
4. Put a pan on a medium high burner, add oil and 1/3 of the butter, Then add the meat in small batches, browning on all sides before setting aside.
5. Turn the heat to medium low and add the onion, garlic and carrot - cooking until the onion is soft and the carrot lightly browned.
6. Sprinkle with flour, and let cook a minute or tow.
7. Add the tomatoes and beef stock then stir. Then stir in the red wine.
8. Return the meat, then add the bay leaf, thyme and salt & pepper to taste. Turn burner to low, cover for 45 minutes to an hour.
9. While the meat is cooking, peel the potatoes and put on to boil.
10. Also slice and salute the mushrooms.
11. When the meat is cooked add the saluted mushrooms, let warm through.
12. Serve on boiled potatoes.
2. Peel and slice the Onion and carrot.
3. Remove the Tomatoes individually, piercing each with your thumb to drain the liquid, then crush into a bowl.
4. Put a pan on a medium high burner, add oil and 1/3 of the butter, Then add the meat in small batches, browning on all sides before setting aside.
5. Turn the heat to medium low and add the onion, garlic and carrot - cooking until the onion is soft and the carrot lightly browned.
6. Sprinkle with flour, and let cook a minute or tow.
7. Add the tomatoes and beef stock then stir. Then stir in the red wine.
8. Return the meat, then add the bay leaf, thyme and salt & pepper to taste. Turn burner to low, cover for 45 minutes to an hour.
9. While the meat is cooking, peel the potatoes and put on to boil.
10. Also slice and salute the mushrooms.
11. When the meat is cooked add the saluted mushrooms, let warm through.
12. Serve on boiled potatoes.
