2 lbround or chuck steak
1/4 call purpose flour
1 tspground black pepper
2 to 4 tspbutter or olive oil
1 pkgpearl onions (approx 18)
1 pkgmushrooms (approx 8 ounces)
2 Tbspparsley leaves
1/4 tspdried thyme leaves
1 can(s)beef broth (8-14 ounces)
8 ozbaby carrots
1 cgood red burgundy wine
1 mediumbay leaf
How to Make BEEF BURGUNDY (SALLYE)
- Cut steak into bite size pieces (approx 1-1/2" cubes)
Place flour, salt and pepper in gallon sized zip lock bag.
Add meat to bag, shaking well to completely coat the meat.
Slice mushrooms and set aside.
Smash garlic clove with flat surface of knife.
Preheat oven to 350º
- Place 3 tablespoons of butter (or oil) in heavy skillet at medium high heat.
When butter starts to bubble, add meat and cook until all sides are nicely browned. Do not crowd; you will probably have to cook meat in 2 or 3 batches unless your skillet is very large.
As meat browns, transfer it to a 2 or 3 quart casserole dish.
- Heat brandy in small saucepan, ignite and pour over browned meat
Add onions, mushrooms and carrots to the casserole dish.
Sprinkle remaining flour mixture over the meat and vegetables in the casserole.
- In skillet used to brown meat, add remaining butter and stir in garlic, parsley and thyme. Scrape bottom of skillet with wooden spoon to deglaze, while garlic and herbs are cooking for about 1-2 minutes.
Add beef broth, wine and 1/2 to 1 cup water and continue cooking until mixture comes to rolling boil, add bay leaf.
Pour over meat and vegetables in casserole dish.
- Bake in preheated oven for 90 minutes or until meat is tender.
Remove from oven and let stand for 15-20 minutes before serving.
- Great served with homemade egg noodles, steamed wild or brown rice, or mashed potatoes.