royal beef bourguignon

Name: Royal Beef Bourguignon
Prep time: 30 min
Cook time: 2 h
Yield: 6
Ingredients: 2 pound(s) top round steak, 2" cubes; 2 tablespoon(s) butter, melted; 3 tablespoon(s) flour; 1/2 cup(s) dry sherry; 5 slice(s) bacon; 1 pound(s) onions, peeled; 1 pound(s) mushrooms; 3/4 cup(s) beef consomme; 1/4 cup(s) water; 1 cup(s) burgundy wine; 2 tablespoon(s) tomato paste; 2 - bay leaves; pinch(es) chives, frozen/chopped; pinch(es) thyme, dried; pinch(es) tarragon, dried; pinch(es) parsley, chopped

(1 RATING)

39 Pinches

Petrice Balkan

Audubon, MN

Updated on Feb 28, 2010

My family love this served over wide egg noodles or homemade egg noodles.

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prep time 30 Min

cook time 2 Hr

method ---

yield 6 serving(s)

Ingredients

2 pounds top round steak, 2" cubes
2 tablespoons butter, melted
3 tablespoons flour
1/2 cup dry sherry
5 slices bacon
1 pound onions, peeled
1 pound mushrooms
3/4 cup beef consomme
1/4 cup water
1 cup burgundy wine
2 tablespoons tomato paste
2 - bay leaves
pinch chives, frozen/chopped
pinch thyme, dried
pinch tarragon, dried
pinch parsley, chopped

How To Make royal beef bourguignon

Step 1

Brown steak in butter in a heavy dutch oven.

Step 2

Combine flour and sherry, stirring until well blended; stir into dutch oven.
Step 3

Cook bacon until crisp; drain, reserving drippings.
Step 4

Crumble bacon, and add to steak.
Step 5

Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.
Step 6

Saute mushrooms in remaining bacon drippings; drain well, and set aside.
Step 7

Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1 1/2 hours or until steak is fork tender.
Step 8

Add mushrooms; cover and simmer an additional 30 minutes.
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