"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

TRADE WINDS INN BEEF BOURGUIGNON Recipe

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This recipe for TRADE WINDS INN BEEF BOURGUIGNON, by , is from The MERIAM Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
PAMELA MERIAM
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 ounces salt port or suet, diced
4 small white onions
4 large mushrooms, sliced
6 oz. sirloin in 1 inch cubes
1 tablespoon flour
pinches of salt, pepper, marjoram, thyme
2 ounces Burgundy wine
2 ounces beef stock or bouillion
butter roux

Directions:
Directions:
Note: recipe is for ONE serving
Preheat oven to 250
Heat salt pork in heavy skillet
Saute onions for several minutes, add mushrooms to brown, remove onions and mushrooms and set aside
Place the sirloin cubes in same skillet and brown. Sprinkle flour over meat and stir. Add seasonings, Stir in vegetables.
Stir as you add the burgundy and beef stock to meat and vegetables
A butter roux may be stirred in to thicken pan juices.
Place the mixture in a casserole dish in a 250 oven for a short time to blend flavors

Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Probably easy to multiply

 

 

 

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