"Beef Burgundy", is a beef stew braised in red wine, often
red Burgundy, along with beef stock, generally flavored with carrots, onions,
garlic, pearl onions, and mushrooms. Its a traditional countryside but elegant French dish.
The
simplest recipe... if you need one is an old Julia Child recipe. She
referred to it as the best beef dish ever concocted by man. And, it just
so happens to be the one I cook with memorized years ago and simple
enough that anyone who loves to cook could come up with it.
3/4 lb boneless beef sirloin
steak, cut into 1 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
You
can cook the beef and mushrooms in a skillet on the stove while you
roast in a glass dish in the oven some garden fresh carrots, asparagus
and tiny new potatoes.
Sear the beef cubes in
olive oil, add the salt and pepper and dried herbs of your liking... I
recommend rosemary, mint, oregano and thyme. Add to that, 1/3 cup of
beef stock and 1/4 cup of red wine. You may wish to add a little more of
either stock or wine depending on your preferences.
Personally,
I like to cook the mushrooms off side in another skillet in butter and
cream with a dash of red wine and dried herbs; same as above. Lastly,
adding them to the beef just before serving.
*For desert... a crepe Suzette is the perfect end to a delicious meal. If you want to be Brainy frugal about it you can use leftover pancakes fried in butter with splash of brandy. Serve on a plate with heavy cream and homemade raspberry jam or halved ripe red plums or cherries.
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