Beef Bouriguinonne

[noblesseoblige]

Beef Bouriguinonne

2 lbs stewing beef
2 dozen small onions
2 Tbsp butter
8 slices bacon diced
4 Tbsp flour
2 cups red Wine
2 cups beef stock
¼ cup currant jelly
1 tsp tomato paste
4 gloves garlic minced
1 carrot diced
8 oz fresh button mushroom
Chopped parsley

In large skillet or Dutch oven brown onions I butter. Add bacon and brown
Remove bacon and onions from skillet
Add meat, brown on all sides.
When meat is brown and seared well add flour and cook for one more minute
Stir in red wine, beef stock, currant jelly, tomato paste, garlic, and carrot, Season with salt and pepper.
Cover and simmer for 1 ½ hours. Test meat for doneness.
Add onions and bacon cook for 30 more minutes.
Add mushrooms, cook 15 more minutes.
Serve sprinkled with chopped parsley.

[Chrisnstar]

N*O..... and you told me you don't cook. Sounds like you know your way around a kitchen pretty well!

chris

[noblesseoblige]

I cook what 'they' ask for, most of the stuff I don 't touch. I love American potato salad, with mayo, celery and eggs. I can't stand the German potato salad. Ditto Sacher Torte, way too sweet and chocolaty for me.The flourless cake is almost bitter compared to the Sacher, but I can't even swallow it without whipping cream and fruit.
On the other hand, you have to think about how 'old' I am - lots of years - swinging the whip!!
Do I like cooking? No, I avoid it at every turn - such a waste of time and energy.

[Leslie]

Now see I agree with you there. I love german food, but I prefer american potato salad too. I love lots of egg and mayo and just a squirt of mustard. Mom likes german potato salad though, well she likes both really but she likes to eat it warm like the germans do and I like it chilled like the american style.