Beef Bourguignonne with Onions & Mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE MEAT—
2 strips bacon, diced
1 boneless, beef rib-eye steak (8- to 12-ounces), trimmed, cubed, and seasoned with kosher salt and pepper
1/4 cup all-purpose flour
FOR THE STEW—
1/2 cup sliced carrot
1/2 cup frozen pearl onions
1/2 cup petite button mushrooms
1/4 cup diced celery
1 teaspoon minced garlic
1 teaspoon minced fresh thyme
2 teaspoons tomato paste
1 tablespoon all-purpose flour
2 tablespoons brandy
3/4 cup dry red wine
1/4 cup low-sodium beef broth
Kosher salt and pepper to taste
1 tablespoon red wine vinegar
Chopped fresh parsley
Lemon zest
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Directions: |
Directions:Preheat oven to 350°.
Sauté bacon in an ovenproof saucepan over medium heat until crisp, 8–10 minutes. Drain bacon on a paper-towel-lined plate. Dredge steak in 1/4 cup flour, then brown in bacon drippings. Remove steak and set aside.
Sweat carrot, onions, mushrooms, celery, and garlic in the same pan over medium-low heat until vegetables start to soften, about 5 minutes. Stir in tomato paste and thyme, cook for 2 minutes, then stir in 1 teaspoon of flour. Add brandy; cook until liquid is almost evaporated.
Deglaze pan with wine and broth, stirring until sauce becomes smooth. Season with salt and pepper. Cover pan, transfer to oven, and bake 20 minutes. Add cooked bacon and steak to pan and return to oven. Bake 15 minutes.
Stir vinegar into stew. To serve, spoon bourguignonne over Buttered Parsley Noodles and garnish with parsley and lemon zest.
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Number Of
Servings: |
Number Of
Servings:2 |
Personal
Notes: |
Personal
Notes: Nutrition Information: Per serving (without noodles): 497 cal, 27g protein, 26g total carbs, 5g sugars, 2g fiber, 21g total fat (7g sat), 65mg chol, 302mg sodium
I got this recipe from www.cuisinerecipes.com
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