BEEF BOURGUINONNE: (BURGUNDY)
Ingredients:
2 1/2 lbs. round or sirloin steak, cubed
6 slices bacon, fried and broken
2 cups beef stock or 1 can beef broth
2 cups water
3/4 cup red wine (preferably Burgundy)
2 cloves garlic, minced
1/2 lb. small whole white onions, quartered
6 medium carrots, cut in thirds
4 ribs celery, cut in 1 /2 inch pieces
1/2 lbs. fresh mushrooms, sliced
1/4 cup flour
Now, let's cook!
Fry bacon in large skillet and set aside. Slowly sauté garlic in bacon dripping being careful not to burn it. Add cubed steak to skillet, browning thoroughly. Sprinkle with salt and pepper. Add broken bacon, water and beef stock. Cover and simmer 1 hour. (You may need to add additional water while cooking.) Add onions, celery, carrots and simmer 1 hour or until tender. Mix the flour with the wine until it is very smooth. Quickly whisk the flour and wine mixture into the skillet, add the sliced mushrooms, cover and simmer an additional 15 minutes or until sauce thickens.
Serve over wide egg noodles or rice. For an extra special presentation, try serving in bowls made from hallowed out individual size loaves of crusty French bread.
Serves 4
B-man
