One of my favorite recipes that I have been cooking monthly since 1964. Feeds 6 hungry people, OR freeze any extra.
Beef Burgundy
2 lb of beef chuck roast
canola oil for frying
flour
1 large yellow onion
4 large garlic cloves
2 cans Beef broth
12-15 med-lg mushrooms, fresh
1/2 tsp thyme
1/2 tsp black pepper
1 beef bouillion cube
1/2 cup red wine, any hearty red, like a burgundy
kitchen bouquet, (liquid browning/seasoning)
1 large bay leaf.
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egg noodles
Your butcher may have already cut-up the beef chuck. If not, cut it up from a 2 lb roast, must be chuck or if budget allows then a tenderloin. Never, ever, round steak. It's too tough and not enough marbling (fat). You will need to cut it up into bite-sized pieces. Take note of, and cut out any "silver" tendons. They will NEVER get tender.
Chop onion into small bits.
chop fresh garlic, very, very small bits
Saute onion in a TBLSP of canola oil until it is transparent, golden color is fine but not too dark. Set aside.
Heat 3 TBLSP of canola oil over medium heat, using a heavy bottom frying pan.
Put a handful of beef cubes into a plastic bag with 3/4 cup of flour. Shake bag to coat the beef.
Drop flour coated beef into the hot oil. Caution, do not over crowd the pan. The goal here is to brown the beef well but not cook it entirely. When beef is browned on all sides, transfer to a heavy 3 quart pot, leaving oil behind. Repeat until all beef is browned well.
Note here: You will need to add more oil between each batch of beef. AND scape up any browned flour that has stuck to bottom of frying pan and discard.
Add the sautéed onion, garlic, beef stock, all spices and herbs. Add 2 cups of water and bring to a slow simmer.
Saute mushrooms in a bit of butter. Cook until mushrooms release their liquid and are limp. Set aside.
Simmer the beef for 1 hour, scrape the bottom carefully to keep the flour from sticking and burning. The flour will thicken as it cooks.
The goal here is too create a thin sauce.
Add more water as needed to keep the sauce from becoming too thick.
Pull out a piece of beef and check for tenderness.
If you think it is tender enough, add the red wine (alcohol will evaporate, leaving behind only the flavor) and the mushrooms. Simmer for another 15 minutes.
Now is the time to check to see if salt is needed. If so add just a tiny bit until it tastes right to you.
At the very end, adjust the color with the kitchen bouquet. CAUTION, a tiny amount goes a very long way. I usually pour from the bottle into the cap and then add. Keep going until the color seems right to you.
When you are satisfied that the dish is properly tender and the sauce is well flavored, turn off the heat, and cover. If still not tender enough, continue simmering.
Boil your egg noodles. When done, drain well. add butter if you like.
Bring to table in separate bowls OR put noodles in a shallow bowl and spoon beef and sauce over them.
You have now made enough for 6 people. freeze any leftover beef.
