2 lb round steak
1 salt and pepper to taste
3 onions
2 garlic cloves
1/8 tsp thyme
1 bay leaf
1 tsp parsley
2 strips lemon peel
1 1/4 cup burgundy
4 tbsp oil
3 slices bacon
2 tbsp flour
2/3 cup beef stock
6 oz mushrooms
Directions
Cut the meat into neat, fairly large cubes and put into a dish. Add
salt and pepper to taste. Peel and slice the onions and garlic
very thinly, sprinkle 1/3 of the onions and the garlic over the meat,
and add the thyme, bay leaf, and parsley. Add the lemon peel and
wine with about 1/4 of the oil.
Leave the meat to marinate for at least 2 hours, turning
occasionally. Cut any rind from the bacon and dice it. Heat the
remaining oil in a heavy pan and gently fry the rest of the onions
and the bacon until just golden. Lift the meat from the marinade
with a perforated spoon or strain the liquid from the meat,
retaining the liquid. Toss the meat in the flour then fry for several
minutes with the bacon and onions. Strain the wine marinade into the
pan, stir well to blend, add the beef stock with a little more salt
and pepper, bring to a boil, lower the heat and cover the pan
tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is
very tender, adding the mushrooms in the last 5-10 minutes.
Servings: 4 servings
Burgundy Style Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can follow the history of meal recipes way back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these old recipes were just primitive hieroglyphic recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Romans used a good variety of spices, including many that are still in use today such as thyme, rue and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab cooking, including spices such as basil and coriander. The introduction of these new foods and spices was responsible for an eruption in books on cooking, some of which are kept safe in academic collections. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Burgundy Style Beef recipe.
