 |
Beef Bourguignonne Beef Bourguignonne is a nationally famous and popular dish in France, and this is an Anglicised version which has proved very popular. So if your next meal in a French provincial bistro is some time away try this for a little gallic flavour. - to make this dish faithfully requires some advanced preparation - but short cuts can be made. |
|
Contents HomeIndex Search Feedback |
Ingredients 1kg/2.2lb braising steak, 4oz/125g streaky bacon, a large onion, thyme, parsley (and bay leaves - optional). A good sized glass of red wine, (say around 1/6th of a normal 75cl bottle of wine), olive oil, 1/2pint (300ml) of meat stock, garlic, flour. Additionally 250g/1/2lb fresh mushrooms, 4-5 fresh tomatoes and a dozen or so small onions (the sort that are used for pickling are best when available.) Otherwise a smaller number of shallots could be used - though these have a stronger flavour, or a large onion cut up. 500g/1lb Carrots, and a head of green celery. Method If the braising steak is not already cubed cut it into small chunks, and put into a dish, seasoned with salt and pepper, covered with slices of the large onion, herbs, olive oil and red wine. Leave to marinate for 3-6 hours (or as long as you can). Fry the bacon gently in olive oil and add the whole peeled onions letting them brown over a gentle heat. Once the bacon fat has turned transparent and the onions have gone a nice colour remove and set on one side. Now place into the pan the drained and dried pieces of meat and brown them on both sides quickly. Sprinkle them with flour (around a tablespoonful) and shake the pan so the flour and the fat amalgamate. Peel and chop the carrots and cut the celery into small pieces and add to the meat. Pour over the strained marinade. let it bubble half a minute and then add the stock. Put in the garlic, thyme, parsley and bay leaf. Either continue to cook on the hob and cover your pan with a close-fitting lid and let it barely simmer for about 2 hours, alternatively place the entire mixture in a lidded casserole dish and place in a low oven (Gas Mark 3 or around 125/150 degrees F). After two hour add the bacon and onions, and the whole mushrooms. ( These should have already been cooked in butter briefly.) After half an hour of further cooking the dish should be ready for serving. - These quantities will provide enough for 4-6 people. Serve with either plain boiled or mashed potatoes or rice. Comment An excellent dish for a cold day whatever the season - and it will heat up well the next day if there is any left! Page Updated: 22nd December 2000 |