"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Beef Bourguignon, by Charles Cory, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 T butter or margarine 3 lbs round steak 1 crush clove garlic 3 sliced onions 4 T flour 2 cups burgundy wine 1 cup water 2 tsp salt 1/2 tsp pepper 1/4 tsp marjoram 1/4 tsp oregano 1/2 cup strong coffee
Melt butter in large frying pan. Cut round steak into 3/4" cubes. Add cubed steak to the pan and brown on all sides. Add garlic and onions. Cook until they are tender. Remove meat and onions from pan. Blend flour with the butter that is left in the pan. Add wine, water, seasonings and strong coffee. Stir until slightly thickened. Return meat and onions to the pan. Bring to boil, cover, and simmer for 1-1/2 hours or until meat is tender.
Serve with buttered broad noodles and french bread.
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