Monday, December 10, 2012

Not Julia's

Beef bourguignonne... wow. That's a big word. And usually big recipe.

But this version works well and takes about 30-40 min!

1 lb potatoes
1 onion
1 lb beef tenderloin in 2" pieces
1/2 t kosher salt
1/2 t pepper
5T butter
1 slice of bacon
8oz mushrooms
1 clove garlic
1/2 t thyme (half if dried)
1/2 t sugar
2t tomato paste
1/2 c red wine
1 c broth
2 T water
2 t flour
1/2 c milk

Boil potatoes.

Dice one cube of beef and bacon.

Pat dry other cubes with paper towel, cover in salt and pepper.

Heat beef in pan with 1 T butter. Until brown. Save.

And diced beef and bacon to pan. Sauté 3 min, then add quartered mushrooms until brown. Add garlic, thyme, sugar, sauté for 1 min.

Add tomato paste, sauté a minute.

Add wine and boil for 2 min.

Add onions and broth.

Meanwhile, mix water and flour separately, add roux to pot. Add beef back for a few minutes.

Add rest of salt an pepper to the drained potatoes. Mash and add butter and milk (and I like sour cream).


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