Categories: Beef- main dish
Ingredients
- 3 lb. boneless beef chick, cut in 1-inch cubes
- 1/3 cup all-purpose flour
- 1/4 cup butter or margarine
- 1/4 cup olive oil
- 1/4 cup cognac or brandy
- 3 slices bacon, cut in small pieces
- 8 small carrots
- 2 leeks, chopped
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 cup Burgundy
- 1 cup beef broth
- 12 small mushroom caps
- 1 Tbsp. butter or margarine
- 1/2 lb. small onions (8)
- 1/4 cup Burgundy
- Snipped parsley
Directions
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Toss beef cubes with flour. In large skillet brown beef on all sides in a mixture of the 1/4 cup butter and olive oil. Heat cognac in small saucepan; set aflame and pour over beef. When flame subsides, transfer beef mixture to a Dutch oven; set aside.
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In small skillet cook and stir bacon, carrots, leeks, chopped onion, and garlic until bacon is crisp and vegetables are lightly browned, drain. Transfer mixture to Dutch oven with meat. Add 1 cup Burgundy and beef broth. Cover; simmer about 1 1/2 hours or until meat and vegetables are tender.
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In small skillet cook mushrooms in the 1 Tbsp. butter 2 to 3 minutes or until tender. Remove mushrooms; set aside. In same skillet cook small onions until lightly browned; add 1/4 cup Burgundy. Cook about 30 minutes or until onions are tender. Before serving. place onions and mushrooms atop meat mixture in Dutch oven; heat thoroughly. Season with salt and pepper; sprinkle with parsley. Serve with potatoes or noodles, if desired.