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Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Inarose Zuelke
Added: Saturday, February 10, 2007


2 lbs. beef
2 T. butter
2 T. sherry or brandy
24 small pearl onions
12 medium mushrooms, quartered
2 T. tomato paste
3 T. flour
1 clove garlic, crushed
2 c. beef consomme
2 c. red wine
1/2 lb. bacon, cooked and crumbled
bouquet herbs (thyme, rosemary, bay)
1/4 cup parsley, chopped
salt and pepper

Cut beef into chunks, brown in butter. Pour sherry or brandy over beef and put in a casserole dish. Brown onions in same pan as beef was cooked. Add mushrooms, cook until tender. Set aside onion/mushroom mixture. Add tomato paste to same pan. Add garlic and flour and stir until smooth. Add consomme, continue stirring until mixture boils. Add 1/4 cup wine, bacon and seasonings. Pour liquid over beef and cook slowly for 2 1/2 hours (if using beef round), less for sirloin and more tender cuts. Twenty minutes before serving, add onions, mushrooms and wine. Sprinkle parsley over beef before serving.

Personal Notes:
Personal Notes:
I sometimes cut back on the amount of wine as it makes too much liquid.




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