Awatmath.1639 net.cooks utcsrgv!utzoo!decvax!watmath!jcwinterton Thu Feb 4 16:57:09 1982 Burgundy Beef 1 kg round steak 1 bottle burgundy type wine 4 meduim onions flour pepper salt 500 g mushrooms water Trim meat mercilessly and cut in to bite size cubes. Combine half butter and half olive oil in the bottom of a large skillet or chafing dish and heat at medium temperature. While the fat heats, clean and slice the onions. Fry (gasp!) the onions until transparent, but not brown. While this is happening, but a little ground pepper in some flour in a platic bag, put in the meat and shake to cover the meat. Add the meat to the cooked onions and stir around until the meat is browned. Dilute enough of the wine with an equal amount of water and add to the pan to just cover the meat. Lower the heat and cook uncovered with just a few bubbles of steam rising. Add water/wine mixture as needed to keep mixture just covered. Cook in this way for two to four hours, checking liquid level every half hour or so. When the meat is tender, increase the heat and reduce the liquid to 50% of volume. Add the mushrooms, salt to taste. Cook for 15 minutes more, and serve with crusty french bread, a glass of wine, and something green. Enjoy. The sauce is a Burgunian Meurette, and can also be made from demiglace and the ingredients without the meat. A shorter cooking period and faster reduction is possible. This produces a palatable wine sauce for many red meat dishes. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.