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Beef: Beef Burgundy




Source of Recipe


Chef Jake


List of Ingredients




1/2 lb. bacon, chopped
1/2 cup white flour
2 teaspoons salt
1 teaspoon pepper
5 lbs. boneless beef sirloin, cubed
3 white onions, chopped
3 carrots, chopped
1 lb. mushrooms, sliced
1 (16-oz.) canned tomatoes
1 (32-oz.) beef stock, canned or fresh
6 celery ribs, chopped
4 cups burgundy
1/2 cup parsley, finely chopped
1 (8-oz.) sun dried tomatoes

Recipe



In a large pot cook the bacon until crisp.

Combine the flour with the salt, pepper, and lightly coat the beef sirloin with the flour.

Brown the sirloin beef in the bacon fat on all sides for about 8-10 minutes. Reduce the heat and add the mushrooms, celery, oinions, canned tomatoes, carrots, burgundy, beef stock, parsley, and sun dried tomatoes.

Simmer for 3 hours on low heat. Enjoy the great aroma. Add a little burgundy to adjust the thickness of your gravy. Serve over egg noodles or with potato pancakes!