Beef Burgandy Serves 8
Blanch salt pork in 1 qt water for 5 min. Drain. Brown in 1T butter until crisp. Drain on paper towel. In more butter, brown beef, a few cubes at a time and put into a deep oven proof casserole. In same fat, sauté carrot, onion and shallots. When golden, drain off fat. Add 3T flour. Stir until brow. Do not burn. Add red wine. Bring to a boil, stirring constantly. Pour over meat in casserole. Add enough stock almost to cover. Add bay leaf, thyme, garlic, salt and pepper. Put into a very slow oven (250-300) to simmer gently 3-4 hours. Add wine or stock as needed. Brown small onions in 1T butter. Add .25 c stock. Cover and cook until just tender. Sauté mushroom caps in butter about 3 min. Set aside. When meat is tender, add onions and mushrooms. Mix gently. Cook 5 min more. Sprinkle w parsley.
| Â | Salt Pork | 0.5 | Â | lb, cubed |
| Â | Butter |
| Â | Beef | 3 | Â | lb lean rump or top round |
| Â | Carrots | 1 | Â | chopped |
| Â | Onion | 1 | Â | chopped |
| Â | Shallot | 2 | Â | chopped |
| Â | Flour | 3 | Â | T |
| Â | Wine, Red | 2 | Â | -3 c Burgundy |
| Â | Stock |
| Â | Bay Leaves | 1 |
| Â | Thyme | 0.5 | Â | tsp |
| Â | Garlic | 1 | Â | clove, mashed |
| Â | Salt |
| Â | Pepper |
| Â | Onion | 18 | Â | small white |
| Â | Mushrooms | 12 | Â | ca |