BEEF BURGUNDY I
Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.
Provided by Faith
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 7
Number Of Ingredients 11
Steps:
- In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
- Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
- Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
- Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g
BEEF BURGUNDY III
I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.
Provided by CapeCodLorrie
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 8.3 g, Cholesterol 113.5 mg, Fat 28.2 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 12 g, Sodium 472 mg, Sugar 2.4 g
BURGUNDY BREAD
Make and share this Burgundy Bread recipe from Food.com.
Provided by Bayou Andy
Categories Breads
Time 15m
Yield 10 20
Number Of Ingredients 6
Steps:
- Preheat broiler.
- In a small saucepan over medium-high, heat the olive oil, than saute the garlic.
- Stir in the wine and hot sauce, then remove from the heat and whip vigorously until the mixture does not separate.
- Using a basting or pastry brush, generously coat the cut sides of the bread with the wine mixture.
- Place on a flat baking sheet and sprinkle with grated Parmesan cheese.
- Broil, about 6-inches from the element, about 5 minutes, until golden brown.
- Slice and serve immediately.
Nutrition Facts : Calories 261.5, Fat 13.6, SaturatedFat 2.6, Cholesterol 4.4, Sodium 354.5, Carbohydrate 24.4, Fiber 1.4, Sugar 0.3, Protein 5.9
BULGUR BREADS
The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple.
Provided by Food Network
Time 1h40m
Yield 8 thin, supple and slightly ch
Number Of Ingredients 5
Steps:
- You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin.
- Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process.
- Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes.
- Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is.
- When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient.
- To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm.
BURGUNDY BEEF
On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. -Lora Snyder, Columbus, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.
Nutrition Facts : Calories 308 calories, Fat 15g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
SOUTHERN BURGUNDY WALNUT BREAD
Make and share this Southern Burgundy Walnut Bread recipe from Food.com.
Provided by Claire312
Categories Yeast Breads
Time 2h45m
Yield 4 Small Loaves, 64 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, salt, and sugar into a warm bowl.
- Dissolve the yeast in 1/2 cup of warm milk, and pour it into the middle of the flour, together with the walnut oil (or butter) and the rest of the milk.
- Knead well until the dough is firm and blended into a smooth, springy ball (about 10 minutes).
- Leave in a warm place to rise for 2 hours (or in a cool place overnight).
- Punch down the dough, mix in the walnuts and onion, shape into four rounds, and leave on a greased baking tray to rise for 45 minutes.
- Bake at 400º for 45 minutes, or until the loaves sound hollow when tapped underneath.
- Note: After 20 minutes of baking, check to see how brown the loaves are.
- Cover loosely with foil if they are browned.
Nutrition Facts : Calories 49.4, Fat 1, SaturatedFat 0.2, Cholesterol 1.1, Sodium 113.1, Carbohydrate 8.6, Fiber 0.4, Sugar 0.5, Protein 1.5
BURGUNDIAN HONEY SPICE BREAD
The wealthy and powerful Dukes of Burgundy controlled the spice trade in the Middle Ages. The windows of the shops and bakeries of Dijon are filed with tightly wrapped loaves of pain d'épice, the traditional honey spice bread of the region. It's similar to American-style gingerbread only in that they both contain a variety of spices. The texture of the French bread, however, is denser, as it is traditionally baked at a low temperature for several hours, and the spice combination is slightly different. I've adapted this version to cook in less time at a higher temperature. The texture is not as traditional, but the flavor is still incredible. Ground fennel seed is not widely available; to order it, see Sources (page 301), or simply grind your own in a spice grinder. While at La Varenne, we served this bread for breakfast for special guests. It's also wonderful with a hot cup of tea on a chilly fall afternoon.
Yield makes two 9 x 5 x 3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Brush two 9 x 5 x 3-inch loaf pans with butter. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches. Lay the two long pieces of parchment the length of the buttered pan and press to adhere. Brush the parchment with butter. Lay the two wider pieces crosswise on top. Brush the parchment with butter. Everything must be very well buttered or the bread will stick.
- Heat the milk, brown sugar, and honey in a small saucepan over medium heat. Stir until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.
- To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt. In two batches, add the honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined.
- In a small liquid measuring cup, combine the egg, egg yolk, and baking soda. Stir to combine. Add the egg mixture to the batter and beat until well blended.
- To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes. Cover with aluminum foil if the bread starts to become too dark.
- Remove the loaves to a rack to cool slightly, about 15 minutes. Turn them out of the pans and immediately remove the parchment paper. Store very tightly wrapped in plastic wrap for up to 1 week.
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