Subj : St. Gerard 06
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burgundy Beef By Gerard Depardieu
 Categories: Beef, Vegetables, Mushrooms, Wine, Herbs
      Yield: 7 Servings
 
      2 tb Synflower oil
      2 lb Beef; in small pieces
      3 tb All-purpose flour
      2 c  Beef broth
  1 1/2 c  Dry red wine
      1 ts Salt
    1/2 ts Dried marjoram; crushed
    1/2 ts Dried thyme; crushed
    1/4 ts Ground black pepper
  2 1/2 c  Sliced fresh mushrooms
      3 lg Onions; sliced

MMMMM--------------------------MARINADE-------------------------------
    750 ml Red wine
      1 lg Red onion
      2    Shallots
      2    Carrots
      2 tb Sunflower oil
      1    Bouquet garni
           Salt & black pepper
 
  PREPARE MARINADE IN ADVANCE: Peel and finely chop
  shallots and carrot. Cut meat into large cubes, put
  everything in a clay form, pour wine, oil, add onion,
  carrots and shallots, bouquet garni and coarsely ground
  pepper, stir with a wooden spoon, close the form and
  marinate at least 12 hours.
  
  The next day get the meat out of the marinade, dry it
  with paper towels and drain the marinade properly.
  
  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.
  
  Makes 6 to 8 portions
  
  RECIPE FROM: https://cookorama.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

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