Burgundy style beef
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Burgundy style beef
  Beef    Marinades  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20207. Report a problem with this recipe.
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      Title: Burgundy style beef
 Categories: Beef, Marinade, Main dish, Entertain
      Yield: 4 servings
 
      2 lb Round steak
      1 x  Salt and pepper to taste
      3 ea Onions
      2 ea Garlic cloves
    1/8 t  Thyme
      1 ea Bay leaf
      1 t  Parsley
      2 ea Strips lemon peel
  1 1/4 c  Burgundy
      4 T  Oil
      3 ea Slices bacon
      2 T  Flour
    2/3 c  Beef stock
      6 oz Mushrooms
 
  Cut  the meat into neat,  fairly large cubes and put into a dish. Add
  salt and  pepper to taste.   Peel and slice the onions and garlic
  very thinly, sprinkle 1/3 of the onions and the garlic over the meat,
  and add the thyme, bay leaf,  and parsley.   Add the lemon peel and
  wine with about 1/4 of the oil.
    Leave the meat to marinate for at least 2 hours, turning
  occasionally. Cut  any rind from the bacon and dice it. Heat the
  remaining oil in a heavy pan and gently fry the rest of the onions
  and the bacon until just golden. Lift  the meat from the marinade
  with a perforated spoon or strain the liquid from the meat,
  retaining the liquid. Toss the meat in the flour then fry for several
  minutes with the bacon and onions. Strain the wine marinade into the
  pan,  stir well to blend, add the beef stock with a little more salt
  and pepper, bring to a boil, lower the heat and cover the pan
  tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is
  very tender, adding the mushrooms in the last 5-10 minutes.
 




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Recipe ID 20207 (Apr 03, 2005)

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