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Beef Bourguignon - Dinner Review for October 1st! - Printable Version

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Beef Bourguignon - Dinner Review for October 1st! - cjs - 09-16-2007

OCTOBER???? How could it be October already?????

Majority rules - here's our dinner - recipe provided nicely be MS Maryann -

Beef Bourguignon with buttered parsley noodles

Recipe By :Cuisine at Home, October 2007
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 strips thick-sliced bacon -- diced
1 8-12 oz. ribeye steak, trimmed, cubed, and seasoned with s&p
1/4 cup all-purpose flour
1/2 cup carrot, sliced diagonally, -- 1/4" thick
1/2 cup pearl onions -- peeled
1/2 cup petite button mushrooms
1/4 cup celery -- diced
1 teaspoon garlic -- minced
1 teaspoon fresh thyme -- minced
1 teaspoon fresh rosemary -- minced
2 teaspoons tomato paste
1 T. all-purpose flour
2 T. brandy
3/4 cup dry red wine (such as cabernet sauvignon)
1/4 cup beef broth
salt and pepper -- to taste
1 T. red wine vinegar
chopped fresh parsley
lemon zest

Preheat oven to 350 degrees. Saute bacon in an oven-proof saucepan over medium heat until crisp, 8 - 10 minutes. Drain bacon on a paper towel lined plate and set aside. Dredge steak in flour then brown in bacon drippings; remove steak and set aside.

Sweat vegetables and garlic in the same pan over medium low heat until starting to soften, 5 minutes. Stir in herbs and tomato paste, cooking until paste coats the vegetables; stir in flour. Add brandy, cooking until almost evaporated.

Deglaze with wine and broth, stirring until a smooth sauce forms. Season with salt and pepper. Cover pan, transfer to the oven and braise 20 minutes. Add reserved bacon and steak to the pan, return to oven and braise 15-20 minutes more, or until carrots are fork tender.

Finish stew with vinegar. To serve, spoon bourguignon over noodles and garnish with chopped parsley and zest.

Buttered Parsley Noodles

4 oz. dry egg noodles
2 T. unsalted butter
1 T. chopped fresh parsley
salt to taste

Cook noodles in boiling salted water according to package directions. Drain the pasta. Melt butter in the saucepan. Toss noodles with remaining ingredients until well coated with butter.

Source:
"Cuisine at Home, issue 65, page 15"


Re: Beef Bourguignon - Dinner Review for October 1st! - luvnit - 09-16-2007

Count me in! I have been wanting to make this recipe. I just love pearl onions too. They are so good!


Re: Beef Bourguignon - Dinner Review for October 1 - labradors - 09-16-2007

Always good, but I would use the wine for which the dish is named: Burgundy.

One thing I miss down here is Gallo Hearty Burgundy. It is particularly good for cooking, especially in this type of thing or in spaghetti sauce.


Re: Beef Bourguignon - Dinner Review for October 1 - Old Bay - 09-16-2007

When are we doing this?
()Edited to say)---Duh--would it be Oct 1st?


Re: Beef Bourguignon - Dinner Review for October 1 - DFen911 - 09-16-2007

This sounds yummy. I just did this a couple of months ago from Ina's Garten book and we loved it. I'm very down for this one.

I think the noodles will such a great addition.


Re: Beef Bourguignon - Dinner Review for October 1 - cjs - 09-16-2007

duh, uhh, yes it would be Oct. 1st....


Re: Beef Bourguignon - Dinner Review for October 1 - farnfam - 09-16-2007

We're in! Think I'll try Burgundy too, don't think I've ever had it
I'm thinking homemade egg noodles, easy and so much better.
Salad or side veggie suggestions?
Cis


Re: Beef Bourguignon - Dinner Review for October 1 - Old Bay - 09-16-2007

Try a Firesteed Oregon Pinot Noir--same grape as Burgundy, very reasonable to cook with. Serve a richer Pinot with the meal--A To Z, Rodney Strong, or a good one from Oregon's Willamette Valley. That will be the experience you will treasure.


Re: Beef Bourguignon - Dinner Review for October 1 - cjs - 09-16-2007

I agree - if you can't get a real good burgandy (read $$$), I'd go with Pinot as Bill mentioned.


Re: Beef Bourguignon - Dinner Review for October 1 - Mare749 - 09-16-2007

Thanks for the wine advice. I've always heard that you shouldn't cook with any wine that you wouldn't drink, but that doesn't mean we don't want to be cost conscious. I'm always glad to get the wine tips from those who are more knowledgeable.

Maryann