Hopefully everyone had a Merry Christmas and will have a Happy New Year! Enjoy!
Beef Bourguignon
Ingredients:
3-4 lbs beef rump or sirloin tip steaks, cut into 1 inch cubes
olive oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as Burgundy wine
2 cups strong beef stock or canned beef consomme
1 bay leaf
1 teaspoon thyme
1/3 teaspoon dried orange peel
1 large tomato, peeled and chopped
1 tablespoon tomato paste
2-3 cloves garlic
salt and pepper
1/2 lb fresh sliced mushrooms (or more)
3 tablespoons flour
1/2 cup water
2. Heat oil in large skillet.
3. Add as many pieces of beef to the pan as will fit without crowding.
4. Brown on all sides on fairly high heat.
5. Add more oil if needed.
7. Add onions, carrots, and garlic cloves to the skillet, and brown briefly; transfer to the oven-proof casserole.
8. Add wine, stock, bay leaf, thyme, orange peel, tomato, and tomato paste.
9. Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
11. Finishing the stew: When meat is tender, combine flour and water and blend until smooth.
12. Stir into stew, until blended and add mushrooms.
13. Cover and bake another 20-30 minutes, or until hot and bubbly.
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This recipe is based off a soup I used to make for the French Restaurant I worked for in Chicago. Many other recipes have you saute the onions on the stove top, but when busy in the restaurant kitchen, you find anyway to cook food quick. So, the following involves caramelizing the onions in the oven.
French Onion Soup
Ingredients:5 yellow onions, sliced
½ cup flour
Salt and white pepper, to taste
1 1/3 gallons beef stock
1. Add onions and oil in large roasting pan and caramelize in 500°F oven.
2. After caramelized, mix in flour and cook for another 5 minutes.
3. Remove from oven and add to large pot along with the beef base and water.
4. Reduce for 30 minutes over med-low heat. Add salt and pepper to taste.
Top with toasted baguette and gruyere/swiss cheese and melt.
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