Beef Bourgigogne
Beef Bourgigogne, or beef in red wine sauce, is a recipe that has stood the test of time, not because it is inexpensive, but because of the marvellous flavors and texture that it produces. Of course, it is also very inexpensive to prepare, but it is special; it takes 3 hours of cooking time to produce the buttery texture of the meat and carrots in the recipe.
Beef Bourgigogne: beef in wine sauce

1 - 2 lbs lean beef roast

1/3 cup flour

1 tsp salt

1 tsp paprika

1 tsp freshly ground pepper

2 large carrots, julienned

18 pearl onions, skinned

2 cloves garlic

cup peanut oil

1 lb mushrooms, quartered

lemon, juice of

1 tbls dried thyme

tsp tarragon

1 tin beef broth

1 tin red wine, or to cover

Slice the beef roast in 1 slabs and coat with mixture of flour, salt, paprika, and pepper. Pound the flour mixture into the beef with a meat tenderizer. Slice beef in 1 cubes, then dredge in additional flour.
Beef Bourgigogne Heat oil in cast iron Dutch oven and brown the beef in 3 batches, putting browned cubes aside. Brown onions, then garlic, then carrots, and return beef to pan. Cover with beef broth and wine, stir, then place in 250° F oven for 2-3 hours.

Meanwhile, clean the mushrooms and remove stems; place upside down on a plate.  Sprinkle with olive oil (herb flavored if you have it), thyme, tarragon, lemon juice, and a little salt and pepper.

After 2 hours, remove pot from oven and stir in sliced mushrooms; add water if necessary; return to oven for 20 minutes.  Boil water for extra broad egg noodles. When noodles are ready, remove pot from oven.

Serve over noodles with the same wine used in the sauce.


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