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Burgundian Beef Recipe

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This recipe for Burgundian Beef is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs beef, rump or round
1/4 lb salt pork
3 c minced onion
2 small shallots, minced
6 peppercorns
2 bay leaves
1 tbs tarragon vinegar or fresh minced tarragon
1/8 tsp thyme
2 tbs butter
3 tbs flour
1/2 carrot in circles
1 clove garlic
2 tbs minced parsley
2 tbs minced chervil
1 1/2 to 2 c red wine
Salt to taste.
Directions:
Directions:
Dice the pork and saute in the butter. Cut the beef in 2 in cubes or leave in one piece as preferred. Sear thoroughly in the hot fat. Lift out. Add the onion, garlic, shallots, and carrot. Simmer them in the fat til light yellow. Add all the other ingredients and the beef. Cook on a very slow fire 3 hrs. Remove excess fat and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 hrs
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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