Beef Bourguignonne Recipe
This is a delicious combination of tender beef,mushrooms and baby onions in a rich red wine sauce.the wine and tender beef combo adds a very succulent flavor to the dish.
Ingredients
- Beef dripping or plain lard for frying
- 3/4- 1 kilo chuck steak,trimmed of fat and cut into large chunks
- 1/2 cup unsmoked streaky bacon,rinds removed and diced 1 tbsp flour
- salt and freshly ground balck pepper
- 3/4 cup red wine ( burgundy )
- 1 bouquet Garni
- TO FINISH:
- 1 tbsp butter
- 1/4 kilo small pickling onions,peeled
- 1/4 kilo button mushrooms,cleaned
- 1 wineglass red wine
- 1 tbsp brown sugar
Directions
- Melt a knob of dripping or lard in a flameproof casserole.Put in the beef and brown quickly on all sides over high heta.Remove from the casserole with a slotted spoon and set aside.
- Add the diced bacon to the casserole and fry for 2-4 mins or until crisp.Stir in flour add slat and pepper to taste and return the meat to the casserole.
- Heat the wine in a small pan.set it alight ond pour over the meat in the casserole and transfer to a warm oven- about 170 C / 325 F or gas mark 3.Cook for 2 hours.Stir a little water into casserole if it gets dry during the cooking time.
- Melt the butter in a small pan.Add the onions and mushrooms and fry gently for 2-4 mins.Pour over the wine stir int he sugar and bring just to the boil.Stir into the casserole and continue cooking for 30 mins or until the meat and onions are tender. Disacard the bouquet garni and adjust the seasoning.Serve with green salad and toasted bread rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 4 servings | |
| Calories 591 | |
| Calories from Fat 341 | 58% |
| Total Fat 37.83g | 47% |
| Saturated Fat 15.77g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 473mg | 20% |
| Potassium 667mg | 19% |
| Total Carbs 21.17g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 18.54g | 12% |
| Protein 31.41g | 50% |
