Awatmath.1639
net.cooks
utcsrgv!utzoo!decvax!watmath!jcwinterton
Thu Feb 4 16:57:09 1982
Burgundy Beef
1 kg round steak
1 bottle burgundy type wine
4 meduim onions
flour
pepper
salt
500 g mushrooms
water
Trim meat mercilessly and cut in to bite size cubes.
Combine half butter and half olive oil in the bottom of
a large skillet or chafing dish and heat at medium temperature.
While the fat heats, clean and slice the onions.
Fry (gasp!) the onions until transparent, but not brown.
While this is happening, but a little ground pepper in
some flour in a platic bag, put in the meat and shake to
cover the meat.
Add the meat to the cooked onions and stir around until
the meat is browned.
Dilute enough of the wine with an equal amount of water
and add to the pan to just cover the meat. Lower the
heat and cook uncovered with just a few bubbles of steam
rising. Add water/wine mixture as needed to keep mixture
just covered. Cook in this way for two to four hours, checking
liquid level every half hour or so.
When the meat is tender, increase the heat and reduce the
liquid to 50% of volume. Add the mushrooms, salt to taste.
Cook for 15 minutes more, and serve with crusty french
bread, a glass of wine, and something green. Enjoy.
The sauce is a Burgunian Meurette, and can also be made
from demiglace and the ingredients without the meat. A
shorter cooking period and faster reduction is possible.
This produces a palatable wine sauce for many red meat
dishes.
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