Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Beef bourguignonne
Date: August 30, 2007
Send by jerseyjan at formulagoldmine.com 7/21/01 4:07:37 pm
A delightful dinner a friend made for me some time ago. Just had to have the formula. A bit time consuming but well worth it!
3 slices bacon
1/4 normal cup oil
1 (3 pound) chuck roast
1/3 normal cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 average onions, diced
2 cloves garlic, minced
1/4 normal cup cognac or brandy
1 normal cup Burgundy wine
1 normal cup beef broth
2 bay leaves
8 carrots, cut up
1/2 pound tiny white onions
16 fresh whole mushrooms
Brown bacon until crisp, then crumble. Add oil to bacon drippings. Cut chuck roast into 1-inch cubes, then toss pieces into a mixture of the flour, salt and pepper.
Coat beef cubes and brown meat along with onions and garlic in the fat mixture. Drain off fat. Return the meat, onion and garlic to the pot.
In a little saucepan heat cognac or brandy and set aflame, then pour over meat mixture.
Stir in Burgundy wine, beef broth and bay leaves. Bring to a boil and simmer for 1 hour until tender.
Add carrots, onions and mushrooms. Remove bay leaves and simmer another 20-30 minutes to cook vegetables. Stir in bacon, garnish with parsley.
Serve over noodles.
Can thicken with 2 teaspoons cornstarch mixed with good water if desired.
NOTE: I've improvised and made this in the crockpot too.