Boeuf Bourguignon

Recipe from Oxmoor House

More 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

  1. Sauté onion in 2 tablespoons drippings until tender; drain, reserving drippings. Set aside.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Boeuf Bourguignon Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy