Boeuf Bourguignon

Recipe from

Oxmoor House

Ingredients

1 medium onion, chopped
1/4 cup bacon drippings, divided
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon pepper
1 (2-pound) sirloin steak, cut into 1 1/2-inch cubes
3/4 cup Burgundy or other dry red wine
3/4 cup beef broth
1/4 teaspoon hot sauce
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Preparation

Sauté onion in 2 tablespoons drippings until tender; drain, reserving drippings. Set aside.

Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; sauté in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.

Combine flour, salt, marjoram, thyme, and pepper; mix well. Dredge sirloin cubes in flour mixture; sauté in remaining hot bacon drippings in a large skillet until browned. Add wine, beef broth, and hot sauce, stirring well. Cover and cook over low heat 45 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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