Meat Dishes · Recipe No. 40
Beef Bourguignonne
Beef Bourguignonne made with top rump, margarine/dripping, smoked bacon and red wine. The recipe serves 6; change the portions and units below and the amounts update.
- Serves 6
Method
Cut the beef into slices 2.5 inches by.25 in thick.
Cover with redwine, brandy and sliced onion, season - allow to marinade.
Melt marg or dripping and add strips of bacon till cooked.
Remove from fat - then brown the drained meat slices sprinkle with flour to form roux.
Add the marinade, stock, garlic and BG, cover and cook very slowly for two hours or until tender.
Fry croutons.
Fry the mushrooms(button or quartered) and add the onion and bacon and garnish the dish.
Tip: tap a step to tick it off as you cook.
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Shopping list for 6 portions
Meat & poultry
Fruit & veg
Tins, jars & stock
Baking
Oils, vinegars & sauces
Wine & drinks
Fresh herbs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “SR40”.