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Beef Burgandy or Boeuf Bourguignonne Recipe

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This recipe for Beef Burgandy or Boeuf Bourguignonne, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
11/2kg stewing steak (chuck or rib)
60g butter
2tbsp brandy
250g baby mushrooms
200g baby onions
30g butter extra
2 cups red wine (has to be good enough to drink)
1 cup port
1 cup water
150g tomato paste
bay leaves
2 tbsp. cornflour.

Directions:
Directions:
Cut steak into bite sized portions. Heat butter in a large casserole dish, add steak to dish in small quantities, cook stirring until well browned all over. This will ensure a good rich colour. Remove steak when well browned. Continue with remaining steak until all done. Return the steak to the casserole add brandy, flame the brandy until flame dies down, remove steak. Remove stalks from the mushrooms, remove outer skins from onions and add to the casserole cooking for 2-3 minutes. Remove from casserole. Return the steak, add wine, port, half the water, tomato paste and bay leaves. Bring to the boil, reduce heat to simmer, cover, cook for about one hour or until steak is tender. Add mushrooms and onions to dish, cook a further 30 minutes, then stir in the cornflour and remaining water. Stir constantly over heat until mixture boils and thickens. If time permits make this the day before needing as the flavours intensify overnight. Just reheat when ready.

Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
When flaming it is necessary to have the brandy warmed before igniting. This recipe can be frozen for up to two months.

 

 

 

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