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Sirloin Beef Burgundy: Boeuf Bourguignon




Source of Recipe


30 Minute Meals with Rachel Ray


Recipe Introduction


This is a favorite of our family. I made a few changes, such as omitting the brandy as we do not drink alcohol, but it still tastes wonderful!


Recipe Link: http://www.foodnetwork.com

List of Ingredients




3 slices bacon, chopped

3 tablespoons butter, divided

16 white mushrooms, thinly sliced

1 cup frozen pearl onions, defrosted and drained
Salt and pepper

2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces

3 tablespoons flour

1 1/2 cups store bought beef stock

Rice

Recipe



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 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. Serve over rice.