Beef Bourguignon

When my parents were newlyweds, they took turns with friends making dinner for each other.  One night, my mom's friend tried a new recipe she got out of a magazine. Since that night in 1977 it has been a long-time family favorite. I have fond memories of eating this dish at many of my birthday dinners.  It is my perfect comfort food and anything with bacon is just plain AMAZING!

Beef Bourguignon

6 Slices of Bacon
1/2 lb. Lean Sirloin or Stew Beef
3 Cloves of Garlic or 1 tsp of Garlic Salt
1 Bay Leaf
1 Tbs. Parsley
1/2 C. Butter
1/2 C. Flour
3 Cans of Beef Consomme

First, fry the bacon, then cook the beef in the bacon fat until brown. Chop up the bacon into bite-size pieces. Add garlic, bay leaf, and parsley to an oven-safe pan with bacon and beef.

Next, pour out any leftover grease and lightly wipe skillet with paper towel. Melt butter in skillet, then stir in flour to create a roux. Add consomme and let cook till gravy thickness. Then, add the mixture to the beef and bacon.

Finally, cover and cook at 350 degrees for 1 hour and 30 minutes.  Serve over rice.

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