[Lady Sheherazahde's Wiccan Ways | Zahdé's Cooking Page]
Send comments or complaints to sheherazahde@yahoo.com
This page created 02/04/00 last updated 12/10/03
Tracy's Beef Burgundy
This is really simple. I'll add some possible variations at the end, +
some ways to dress this up for fancy occasions.
(Remember, this was inspired by Zahde & her Chicken Marsala!)
Ingredients
- 3-4 lb. chuck steak, bottom round, or other tasty-but-tough cut of meat - do not waste filet mignon on this.
- 1 large onion - I used Vidalia, but any sweet onion will do.
- 2 cloves finely minced garlic, OR
- 1 tsp. garlic powder
- 1 bottle inexpensive dry red wine, something like a burgundy, merlot, or lambrusco - again, don't spend a lot of $$ on this, because once you add the garlic, etc., you can't tell how expensive the wine was!
Instructions
Cut the meat & onion into chunks about 1" square. Dump into a baking pan. Mix the garlic (or powder) and wine together and pour over top of meat, just barely covering. Cover the pan with foil. Bake at 250 degrees for about 4 hours, or until the meat starts to fall apart, stirring occasionally. Take the foil off for 1 hour & turn the heat up to 350. This will help give the meat some color, and will thicken the sauce a bit. Adjust the seasoning after the dish is finished - if you add salt at the beginning, it will make the meat tough. Serve with crusty bread for dipping or with pasta.
Variations: Add some sliced mushrooms for the last hour of cooking. When the baking is done, pour the liquid into a low fry pan, heat to a low boil and reduce until thick. You can leave it as is, or reduce the heat and stir in a half cup or so of sour cream.
You can use venison or other game meat the same way.
Pork can be substituted for beef, if you use a dry sherry or a rose
wine rather than a red wine. You could use Marsala!
You can add other vegetables to this: carrots, chunks of artichoke, potatoes, etc.
Enjoy!