Photo: Sirloin Beef Burgundy: Boeuf Bourguignon Recipe
Ingredients
- 3 slices bacon, chopped
- 3 tablespoons unsalted butter, divided
- 16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
- Salt and pepper
- 1 cup frozen pearl onions, defrosted and drained
- 2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
- 3 tablespoons all-purpose flour
- 1 cup burgundy wine
- 1 1/2 cups store bought beef stock
- Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
Herb Egg Noodles:
- 12 ounces wide egg noodles, cooked to package directions
- 2 tablespoons unsalted butter, cut into small pieces
- 1/4 cup chopped fresh parsley leaves, 2 handfuls
- 12 blades fresh chives, snipped or finely chopped
Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
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By scasemcd@yahoo.com
Southern Florida
on January 03, 2012
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Superb! Taste was excellent just like a pro cooked it. Used cubed steaks and cooked it for 1/2 hour with lid on and 1/2 hour with lid off. This is going on the menu rotation.
By lvrealestategal
Las Vegas, NV
on February 11, 2011
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I really enjoyed this dish! The only thing I would do differently is that I would add more bacon next time. I will make this dish again.
By yfz43
Manitoba
on January 25, 2011
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This started out as a good base recipe. I used sirloin tips trimmed of all fat and used a quarter pound of bacon.I also used half a yellow onion finely chopped. I also use powdered sage and thyme-about 1tsp of each. I used a cup or so of cab sav. Did not have beef broth, only chicken, but I added 3 tbsp of beef soup mix to get a rich beefy flavor. It cooked for a total of 1hr. The last half hr was covered to tenderize the meat. In the last 10 mins, I added 1clove of roared garlic. I served this with mashed potatoes on the side and Cesar salad. The fresh parsley should definitely not be skipped. I often have a bunch on hand as it is available at most grocery stores even in cold climate winter areas. With the addition of the beef soup mix and bacon, this was a great success. I plan to make this again in a pie crust as it reminds me of beef wellington without the filet.
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