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Beef Bourguignonne Recipe

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This recipe for Beef Bourguignonne, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dina Holland
Added: Thursday, August 6, 2009


2-1/2 pounds Beef, cut into large cubes
1/4 c. Butter
Salt, Pepper
2 oz. Cognac
1/2 lb. Bacon, diced
4 cloves Garlic
3 Carrots, coarsely chopped
2 Leeks, coarsely chopped
4 medium Onions, coarsely chopped
2 Bay Leaves
1 tsp.Thyme
1 stick Butter
Olive Oil
2 lbs of small Onions
1 lb of Mushroom Caps
1 bottle of Burgundy Wine
1 Lemon, juiced
Parsley, chopped

Roll in Beef cubes in Flour and brown on all sides in 1/4 c. of butter and 1/4 c. olive oil. Sprinkle meat with Salt and Pepper, pour 2 oz of Cognac over meat and ignite; when flame dies out transfer to a casserole dish. In a skillet add: bacon, garlic, carrots, leeks, and onion. Cook, stirring until bacon is crisp and the vegetables are light browned. Transfer vegetables to casserole dish and add Bay Leaves, Thyme, add desired amount of Burgundy Wine, depending on personal preference, and enough water to cover meat. Cook 350 for 1-1/2 to 2 hours. Stir often and continue to cook for another 1-1/2 to 3 hours, stirring often. Brown 2 lbs. of small onions in butter with a sprinkle of sugar and a little wine and cover, cook for 15 minutes. Saute Mushroom Caps in Butter and Olive Oil until lightly browned on one side, sprinkle with Lemon Juice and brown other side. Keep warm and covered. Upon serving add onions to casserole dish and stir. Arrange mushrooms caps on top and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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