Beef Bourguignonne the Editors of Publications International, Ltd.
Makes 10 to 12 servings
|1||to 2 boneless beef top sirloin steaks (about 3 pounds)|
|1/2||cup all-purpose flour|
|4||slices bacon, diced|
|3||cups Burgundy wine or beef broth|
|2||medium carrots, diced|
|1||teaspoon dried marjoram leaves|
|1/2||teaspoon dried thyme leaves|
|Black pepper to taste|
|2||tablespoons vegetable oil|
|20||to 24 fresh pearl onions|
|8||small new red potatoes, cut into quarters|
|8||to 10 mushrooms, sliced|
|3||cloves garlic, minced|
- Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside.
- Cook and stir bacon in 5-quart Dutch oven over medium-high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
- Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
- Meanwhile, heat oil in large saucepan over medium-high heat. Add onions, potatoes, mushrooms and garlic; cook and stir about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.
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