Beef Bourguignonne


* 4 pounds sirloin steak, cut into 1/4″ x 4″ strips
* 6 pieces bacon
* 2 cloves garlic, minced
* 2 pounds mushrooms, sliced
* 2 bay leaves, crushed
* 2 teaspoons parsley, chopped
* 1 teaspoon thyme
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup butter
* 1/2 cup flour
* 2 14 ounce cans beef broth
* 1 cup burgandy wine


In a medium skillet over medium high heat, saute bacon pieces, then remove from pan. Add beef to pan and brown in bacon drippings. Add garlic, mushrooms, bay leaves, parley, thyme, salt and pepper. Stir well. Add bacon and remove from heat.

In a large skillet, melt butter then add flour. Stir together to make a roux and cook a few minutes until light tan. Add beef broth and burgandy wine. Place beef mixture in pan. Cover and simmer for 1 1/2 hours.

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