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Boeuf à la Bourguignonne

30 g butter
1 tablespoon oil
12 small whole onions, skinned
1 clove garlic, crushed
1 kg topside steak, cut into cubes
120 g pickled pork cut into thin strips
1 onion, finely chopped
2 tablespoons flour
1¼ cups burgundy
2/3 cup beef stock
bouquet garni
240 g can button mushrooms
croutons for serving

Heat the butter and oil in a heavy pan. Brown the whole onions and garlic lightly, remove. Add steak and brown well. Remove. Brown pork and chopped onion, sprinkle in the flour and blend, cook for 1 minute. Gradually add the burgundy and stock. Return meat to the pan with the bouquet garni. Cover and simmer very gently over a low gas flame for 1 hour. Add mushrooms and whole onions. Simmer for a further half hour. Remove bouquet garni before serving. Serve with triangular croutons of fried bread.

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