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Boeuf Bourguignon

Boeuf Bourguignon

Oxmoor House JANUARY 1984

  • Yield: 6 servings

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.

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Boeuf Bourguignon recipe

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