Beef Burgionion Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. beef -either London broil, top sirloin , pot roast beef
3 slices thick sliced bacon
3 T olive oil + 2 T
1/3 c. flour
1/2 ts, salt
1/4 ts. pepper
3 garlic buds + 1
2 c, rich beef broth ( enhance with beef cube)
2. c. red wine - Burgundy,Pinot Noir or Cabernet
1 pkg. boiling onions
2 medium peppers, cut in 16 pieces
1/3 c. Cognac
2 T. cornstarch mix with water
small pkg. of grape or cherry tomatoes
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Directions: |
Directions:Heat oven to 350º. In a heavy large sauce pan, brown bacon and remove from the fat. Add 3 T oil to the bacon fat. Cut the beef into 1" to 1 1/2" cubes. Put flour salt and pepper into a baggie. Add the beef until well coated. Chop or microplane the 3 garlic buds into the oil. Heat the oil and add the beef in a single layer to the oil. Brown on all sides. Remove from the oil and set aside. This might take several times to brown all the meat. Put browned meat into a large pot that can be put in the oven or a dutch oven or high sided roaster, Add 2 c. of beef stock, 2 c. of wine and bring to a boil then simmer. Add the beef cubes. Cover and put in the oven until tender. Depending on the cut of beef you chose could be anywhere from 1 hour to 2 hours. Mix occassionally. While that is cooking, it should be boiling,wipe out the sauce pan used for the browning of the meat and add the 2T. of oil and the other garlic bud. Peal the onions and cut the peppers and saute until they both have a little color. Shut the burner and add the Cognac. Carefully put the flame back on and saute for a few minuets to burn off the alcohol. Let sit until the beef is tender and then add the vegetables to the beef mixture. Mix and put back in the oven until vegetables are tender, approximately 1/2 hour. Take pot out and put on stove to thicken broth with cornstarch if needed. If it has reduced enough you might not need to thicken it. Check for seasoning. Add tomatoes and let the whole pot sit for a few minuets to cook the tomatoes. Serve with crusty bread or over wide noodles. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour plus 1 hour cooking time |
Personal
Notes: |
Personal
Notes: Serve over wide noodles. or with a crunchy bread that has been rubber with garlic and toasted. Good for company because it makes a lot.
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