Sunday, October 13, 2013

Beef Bourgignon

photo credit*

I finally treated Beef Bourgignon the way I wanted to be treated-- the Golden Rule of cooking. And guess what? If you want a friend (in B.B), then be a friend (to B.B.).

ingreedientos: (Yes, there are a lot of ingredients!)

-bacon 3-4 sliced, chopped
-stew beef (I would cut the pieces even smaller than the way they come from the grocery store)
-mushrooms (optional, but very tasty--- didn't include this time)
-small onion- even half a small onion will do, minced well (minced celery would be a nice touch, but not necessary at all in this recipe)
-flour mixed with seasoning salt
-2-3 c. water
-3-4 beef bouillon cubes-
-1 small can of tomato paste
-carrots, chopped- 2 big carrots will do
-3 cloves crushed garlic
-pinch or two brown sugar
-any red wine
-salt and pepper

Start simmering the bacon on low. Meanwhile, coat the beef pieces in the flour mixture.  Put beef and chopped onion into the bacon grease and fry until browned on both sides. Add crushed garlic and saute another minute or so. Add water, bouillon cubes, dash of wine, carrots.... cook until carrots are tender. Add tomato paste, brown sugar, and a little more wine to taste. (I use red wine vinegar sometimes, too.) Simmer on low until beef is tender.

Serve over mashed potatoes (I make mine yummy with sour cream, pinch of salt, milk, half and half, and butter, of course), rice, or egg noodles.

I recommend mashed potatoes-- it is like the yummiest gravy you ever did taste!

ENJOY-- the yummiest.

**Inspired by this post.

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