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Budget: Beef Short Ribs La Bourguignonnemain dish, beef, french 4 slice bacon, chopped 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 2 lb beef short ribs 2 onions, finely chopped 3 carrots, finely chopped 3 garlic cloves, minced 1 1/2 cup red wine 1 1/2 cup beef stock 1 teaspoon dried thyme 1 bay leaf ----VEGETABLES---- 4 potatoes 4 carrots, thickly sliced 1/2 lb small mushrooms 1/4 cup fresh parsley, chopped 1 salt 1 pepper In Dutch oven, cook bacon over medium heat; remove bacon and set aside. In plastic bag, combine flour, salt, pepper and paprika; add ribs and shake to coat, reserving flour mixture. Add ribs to pan; brown well, in batches [note] , over medium-high heat. Remove ribs and set aside; drain fat from pan. Add onions, carrots, garlic and reserved flour mixture to pan; reduce heat to medium. Cover and cook (adding up to 2 tb water if mixture gets too dry) for about 6 minutes or until onions are softened. Gradually stir in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze] from bottom. Bring to boil; reduce heat and simmer for 5 minutes. Return ribs and bacon to pan; simmer, covered, for 1 hour. Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks. Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms; cook for 30 minutes or until ribs are tender. Stir in parsley. Discard bay leaf. Season with salt and pepper to taste. [Note: browning meat in batches prevents meat from steaming, which happens if meat is crowded in the pan.] Serve in big soup bowls with French bread and a green salad. 6 servings for $14.08 CDN [Mar/95] Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones" [-=PAM=-] PA_Meadows@msn.com
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