Bourguignonne is the French term for "as prepared in Burgundy." It refers to meat that is braised in red wine and garnished with mushrooms and onion.
Oxmoor House JANUARY 2006
Combine first 3 ingredients in a large zip-top plastic bag; add lamb. Seal bag, and shake to coat lamb.
. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add lamb, and cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan.
. Heat remaining 1 teaspoon oil in pan. Add shallots and mushrooms; sauté 3 minutes. Add lamb, consommé, wine, and parsley; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until lamb is tender. Stir in yogurt-based spread. Simmer, uncovered, 10 minutes or until sauce is thick.
. Prepare mashed potatoes according to package directions using 2 1/2 cups milk. Serve lamb mixture over mashed potatoes.
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