Royal Beef Bourguignon
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
cubed |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
sherry
dry |
*
|
| 5 | slices |
bacon
|
|
| 24 | small |
onions
peeled |
|
| 1 | pound |
mushrooms
|
|
| ¾ | cup |
consomme
|
* |
| ¼ | cup |
water
|
|
| 1 | cup |
burgundy wine
|
* |
| 2 | tablespoons |
tomato paste
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | pinch |
chives
|
*
|
| 1 | pinch |
tarragon leaves
|
*
|
| 1 | pinch |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, round steak
cubed |
*
|
| 45 | ml |
all-purpose flour
|
|
| 118 | ml |
sherry
dry |
*
|
| 5 | slices |
bacon
|
|
| 24 | small |
onions
peeled |
|
| 453.6 | g |
mushrooms
|
|
| 177 | ml |
consomme
|
* |
| 59 | ml |
water
|
|
| 237 | ml |
burgundy wine
|
* |
| 3E+1 | ml |
tomato paste
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | pinch |
chives
|
*
|
| 1 | pinch |
tarragon leaves
|
*
|
| 1 | pinch |
parsley leaves
chopped |
*
|
Directions
Brown steak in butter in a heavy Dutch oven.
Combine flour and sherry, stirring until well blended; stir into Dutch oven.
Cook gacon until crisp; drain, reserving drippings.
Crumble bacon, and add to steak.
Sauté onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.
Sauté mushrooms in remaining bacon drippings; drain well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1½ hours.
Add mushrooms; cover and simmer an additional 30 minutes.
