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Beouf Bourguignonbeverages, main dish 2 lb beef rolled rump roast* 1/4 cup all-purpose flour 2 tablespoon olive oil 2 tablespoon vegetable oil 1 clove garlic 1 1/4 cup dry red wine 1 1/2 cup water 1/2 small bay leaf 1 1/4 teaspoon salt 2 sprigs parsley 3 slices bacon,diced 18 small white onions 3 tablespoon tomato paste 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground pepper 2 tablespoon butter or margarine 18 small mushroom caps Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top. *NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.
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