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Royal Beef Bourguignon

Yield: 6 Servings

Ingredients and directions for this recipe

2 lb Top round steak; 2" cubes
2 tb Butter (or marg.); melted
3 tb All-purpose flour
1/2 c Dry sherry
5 sl Bacon
24 sm Onions; peeled; about 1 lb.
1 lb Mushrooms; small, fresh
3/4 c Consomme; undiluted
1/4 c Water
1 c Burgundy
2 tb Tomato paste
2 Bay leaves
pn Chives; frozen, chopped
pn Thyme; dried
pn Tarragon; dried
pn Parsley; chopped

Brown steak in butter in a heavy Dutch oven. Combine flour and
sherry, stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon,
and add to steak.

Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak. Saute mushrooms in remaining bacon
drippings; drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and
simmer over low heat 1-1/2 hours. Add mushrooms; cover and simmer an
additional 30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980.

See also:
Previous recipe Royal Basmati
Next recipe Royal Braised Chicken (murgh Korma Shahi)

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