How To Make Beef Burgundy Style
Beef Burgundy is a classic dish from France. It’s beef that is slow-cooked in a wine and tomato paste mixture. The result is an incredibly delicious dish.
In a small bowl, mix together beef broth, flour, tomato paste, and demi-glace; set aside.
Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside.
Stir the sherry wine into the skillet. Add the onions, and cook for about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine.
Herb Bouquet (Bouquet Garni):
Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in the sauce.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned.
Add to meat in the skillet, and continue cooking for 15 minutes. Discard bouquet garni.
Serve in a casserole dish, sprinkled with parsley.
- Calories: 704.47kcal
- Fat: 40.34g
- Saturated Fat: 18.57g
- Trans Fat: 0.47g
- Monounsaturated Fat: 15.44g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 16.95g
- Fiber: 2.60g
- Sugar: 4.55g
- Protein: 54.46g
- Cholesterol: 196.18mg
- Sodium: 312.26mg
- Calcium: 83.38mg
- Potassium: 1243.83mg
- Iron: 5.99mg
- Vitamin A: 113.07µg
- Vitamin C: 10.21mg
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