Burgundy Style Beef
Yield
4 servingsPrep
20 minCook
100 minReady
240 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
parsley leaves
|
|
| 2 | each |
lemon zest
strips |
*
|
| 1 ¼ | cups |
burgundy wine
|
* |
| 4 | tablespoons |
vegetable oil
|
|
| 3 | slices |
bacon
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅔ | cup |
beef stock
prefer veal stock if possible |
|
| 6 | ounces |
mushrooms
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 0.6 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
parsley leaves
|
|
| 2 | each |
lemon zest
strips |
*
|
| 296 | ml |
burgundy wine
|
* |
| 6E+1 | ml |
vegetable oil
|
|
| 3 | slices |
bacon
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 158 | ml |
beef stock
prefer veal stock if possible |
|
| 173.4 | ml/g |
mushrooms
|
|
Directions
Cut the meat into neat, fairly large cubes and put into a dish.
Add salt and pepper to taste.
Peel and slice the onions and garlic very thinly, sprinkle ⅓ of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley.
Add the lemon peel and wine with about ¼ of the oil.
Leave the meat to marinate for at least 2 hours, turning occasionally.
Cut any rind from the bacon and dice it.
Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden.
Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid.
Toss the meat in the flour then fry for several minutes with the bacon and onions.
Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly.
Simmer gently for 1½ to 1 ¾ hours until the meat is very tender, adding the mushrooms in the last 5 to 10 minutes.
