Beef Stew Bourguignonne
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INGREDIENTS 12 small cubes salt pork, about 1/4 pound
12 small white onions
2 pounds round steak, cut into 2-inch cubes
1-1/2 tablespoons flour
Salt, pepper, thyme, marjoram
1 cup burgundy wine
1 cup bouillon or water, bouillon preferred
12 small potato balls
1/2 pound sliced mushroomsFry the cubes of salt pork and the small white onions in a hot skillet until brown. When browned, remove and set aside.
Fry the round steak cubes in the same skillet until brown on all sides. Sprinkle beef with 1-1/2 tablespoons flour, mixed with 1 generous pinch of salt, pepper, thyme, and marjoram.
Put the meat into a heavy saucepan, iron preferred, and add 1 cup burgundy wine and 1 cup bouillon or water. Cover tightly and cook for 5 hours as slowly as possible.
Three quarters of an hour before serving, add the strained browned onions and cubes of salt pork to the beef, along with the uncooked potato balls and 1/2 pound uncooked sliced mushrooms.
Makes 6 servings
NOTE - The flavor is improved if the stew is prepared in the morning or night before and reheated. The sauce should be thick and dark brown. Serve with crusty French bread, red wine, and a tart green salad.