BURGUNDY BUTTER
Recipe name of unknown origin...Where's the burgundy? Burgundy in France? Serve spread with burgundy wine? Am I close? Recipe found on the back package of shallots compliments of Christopher Ranch in Gilroy, California-"Garlic Capital of the World"! Try this spread on French bread! Dee-lite-ful! Try on grilled seafood, poultry, steamed vegetables, in basting sauces, slathered on Oregon slugs, too.
Provided by COOKGIRl
Categories European
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Suggestion: I used a good quality whole wheat sourdough French bread.
- Preheat oven to BROIL.
- In bowl mix all ingredients together except for the French bread.
- Spread bread generously with the butter mixture.
- BROIL until golden brown and bubbly for approximately 2-3 minutes. **Watch oven carefully**!
- Slice bread and serve hot.
- Yield is estimated.
Nutrition Facts : Calories 2918.1, Fat 197.9, SaturatedFat 119.5, Cholesterol 488.1, Sodium 4084.7, Carbohydrate 246.2, Fiber 14.3, Sugar 1.4, Protein 43.9
BEEF BURGUNDY
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts :
BEEF TENDERLOIN WITH BURGUNDY SAUCE
Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.
Provided by RedBird1
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 tbsp of oil in skillet over medium-high heat.
- Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
- In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
- Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
- Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
- Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
- Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
- Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.
Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9
BEEF BURGUNDY II
A little complicated, but excellent.
Provided by Leslie
Categories 100+ Everyday Cooking Recipes
Time 2h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
- Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
- Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
- Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
- Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 32.1 g, Cholesterol 168.7 mg, Fat 46.7 g, Fiber 4 g, Protein 44.6 g, SaturatedFat 21.6 g, Sodium 518 mg, Sugar 6.4 g
QUICK BEEF BURGUNDY
Categories Beef Mushroom Braise Quick & Easy Fall Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes. Drain well.
- Meanwhile, sprinkle beef with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add beef and sauté until brown on all sides but still pink in center, about 2 minutes. Transfer beef to plate. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots. Sauté until vegetables soften, about 5 minutes. Mix in 1 1/2 tablespoons thyme. Add wine and broth to skillet. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up browned bits, about 8 minutes. Return beef and any juices to skillet. Add carrots. Cook until flavors blend, about 1 minute. Season stew to taste with salt and pepper. Divide stew between plates. Sprinkle with remaining 1/2 tablespoon thyme.
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