Royal beef bourguignon

Yield: 6 servings

Measure Ingredient
2 pounds Top round steak; 2\" cubes
2 tablespoons Butter (or marg.); melted
3 tablespoons All-purpose flour
½ cup Dry sherry
5 slices Bacon
24 smalls Onions; peeled; about 1 lb.
1 pounds Mushrooms; small, fresh
¾ cup Consomme; undiluted
¼ cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 \N Bay leaves
\N pinch Chives; frozen, chopped
\N pinch Thyme; dried
\N pinch Tarragon; dried
\N pinch Parsley; chopped

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.

Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak. Saute mushrooms in remaining bacon drippings; drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-½ hours. Add mushrooms; cover and simmer an additional 30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.

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