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Chef Brando's Beef Bourguignon




Source of Recipe


Recipe courtesy of Chef Michael J. Brando.


Recipe Introduction


Note: This tastes best when made ahead so the flavors have time to mingle.


List of Ingredients




Vegetable oil spray
1 tsp. olive oil
5 medium onions, sliced (5 cups)
2 lbs. lean top sirloin roast (or other lean cut), cut into 1-inch cubes
1-1/2 Tblsp. flour
1/2 tsp. dried marjoram, crumbled
1/4 tsp. dried thyme, crumbled
Black pepper
1-1/4 cups dry red wine
3/4 cup beef broth
1/2 lb. fresh mushrooms, sliced (3 to 3-1/2 cups)


Recipe



Lightly coat a large heavy skillet with vegetable oil spray. Add olive oil and heat over medium-high heat. Sauté onions until translucent, 2-3 minutes; remove and set aside.

Add beef to the skillet, and sauté until browned, 10-12 minutes. Sprinkle with flour, marjoram, thyme, and pepper to taste; stir to mix well.

Stir in wine and broth. Reduce heat, cover and simmer for 1-1/2 to 2 hours, or until almost tender. Add more wine and broth (2 parts wine to 1 part broth) as necessary to keep beef barely covered.

Return onions to the skillet and add mushrooms. Cover and simmer, stirring occasionally, for 30 minutes, or until beef is tender and sauce has thickened.

Serve over rice or noodles. Makes 6 servings.