Ingredients
4
4 servings
- •1 cup beef broth
- •3 tablespoons all-purpose flour
- •1 tablespoon tomato paste
- •1 teaspoon beef demi glace
- •3 tablespoons bacon drippings
- •2 pounds beef round, cut into 3 inch pieces
- •3 tablespoons sherry wine
- •1.5 cups chopped onions
- •1 cup Burgundy wine
- •3 sprigs fresh parsley
- •3 sprigs fresh rosemary
- •1 sprig fresh thyme
- •1 bay leaf
- •12 fresh mushrooms, sliced
- •0.25 cup butter
- •1 tablespoon chopped fresh parsley, for garnish
Instructions
- In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
- Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
- Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Nutritional Facts
Per 4 servings
- Calories: 482
- Carbohydrate: 18g
- Fat: 26g
- Fiber: 3g
- Protein: 32g
- Sugar: 5g
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