Julia Child's Beef Bourguignonne
Source of Recipe
internet
List of Ingredients
2 lbs. lean beef (sirloin tip or top round cut in 1/2" pieces) and then marinate in the following for one day:
2 Tbs. lemon juice
2 Tbs. oil
1 small onion, chopped
salt and pepper
2-3 cloves of garlic
Recipe
Heat 2 Tbs. butter in a heavy skillet. Brown the meat quickly. Transfer the meat to a casserole and salt lightly. In the remaining butter in skillet (or add a little more), sauté 24 small whole small onions, 12 large quartered mushrooms lightly until nicely coated. Add to the casserole.
Next, to the remaining liquid in the skillet, stir in 1 Tbs. tomato paste, and 3 Tbs. flour. Add slowly the 1 cup of beef consommé or 1 bouillon cube dissolved in a cup of hot water, and 1/4 cup red burgundy wine. Stir until the mixture comes to a boil. Season to taste and pour over the contents in the casserole.
Bake in a slow 300 degree oven for 2-3 hours until fork tender, stirring and adding the rest of the wine at intervals. Cover casserole for the first 2/3 of cooking time and then leave uncovered. Serve with noodles and a green salad.
It's wonderful!
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