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"
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"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com