Boeuf Bourguignonne
| Yield: | 6 Servings |
| Categories: | Beef, Pork, French |
| 3 | lb | Beef round or rump, 1" dice |
| Flour | ||
| 4 | tb | Olive oil |
| 1/2 | c | Butter |
| 3/4 | c | Salt pork, fine dice |
| Salt | ||
| Pepper | ||
| 4 | tb | Warmed cognac |
| 2 | Carrots | |
| 1 | Leek | |
| 4 | Shallots | |
| 1 | lg | Yellow onion |
| 1 | Clove garlic | |
| 1/2 | Bottle burgundy (or more) | |
| 1 | Stalk celery | |
| Bouquet garni consisting of: | ||
| 1 | Sprig thyme | |
| 1 | Bay leaf | |
| 1 | Sprig parsley | |
| 2 | tb | Approx, flour |
| 2 | tb | Approx, butter |
| 12 | sm | Boiling onions |
| Sugar | ||
| 4 | tb | Burgundy |
| 12 | Mushroom caps | |
| 1 | tb | Olive oil |
| Lemon juice | ||
| Minced parsley for garnish |
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