Sirloin Beef Burgundy: Boeuf Bourguignon

Name: Sirloin Beef Burgundy: Boeuf Bourguignon
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 3 slices bacon, chopped; 355 milliliters store-bought beef stock; 3 Bouquet of or 4 sprigs each sage and fresh thyme, tied with kitchen string; 2 Tbsps butter, cut into small pieces; 3 Tbsps butter, divided; 12 blades fresh chives, snipped or finely chopped; 340 grams wide egg noodles, cooked to package directions; 3 Tbsps flour; 59 milliliters chopped fresh parsley leaves, 2 handfuls; 237 milliliters frozen pearl onions, defrosted and drained; 4 servings Salt and pepper; 907 grams lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces; 16 mediums 16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced; 237 milliliters burgundy wine

Sirloin Beef Burgundy: Boeuf Bourguignon might be just the main course you are searching for. One portion of this dish contains around 62g of protein, 34g of fat, and a total of 751 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have butter, wide egg noodles, sirloin, and a few other ingredients on hand, you can make it. To use up the wine you could follow this main course with the Dessert Wine Gelees with Citrus Fruit as a dessert.

Instructions

Heat a large deep skillet with a heavy bottom and a lid over medium-high heat.

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Frying Pan

Add bacon to the pan and brown.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove crisp bacon bits with slotted spoon.

Ingredients you will need

Bacon Bits

Equipment you will use

Slotted Spoon

Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings.

Ingredients you will need

Bacon Drippings

Butter

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Frying Pan

Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper.

Ingredients you will need

Bacon Drippings

Salt And Pepper

Mushrooms

Butter

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Frying Pan

Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat.

Ingredients you will need

Mushrooms

Onion

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Frying Pan

Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving.

Ingredients you will need

Butter

Meat

Equipment you will use

Frying Pan

Add flour to browned meat in the pan and cook the flour 2 minutes.

Ingredients you will need

All Purpose Flour

Meat

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Frying Pan

Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Ingredients you will need

Fresh Thyme

Fresh Sage

Mushrooms

Seasoning

Onion

Bacon

Sauce

Stock

Wine

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Frying Pan

Pot

Toss hot egg noodles with butter and herbs.

Ingredients you will need

Egg Noodles

Butter

Herbs

Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

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Pasta

Beef

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Bowl

Equipment

Ingredients

Servings:

3slices

bacon, chopped 355milliliters

store-bought beef stock 3

Bouquet of or 4 sprigs each sage and fresh thyme, tied with kitchen string 2Tbsps

butter, cut into small pieces 3Tbsps

butter, divided 12

blades fresh chives, snipped or finely chopped 340grams

wide egg noodles, cooked to package directions 3Tbsps

flour 59milliliters

chopped fresh parsley leaves, 2 handfuls 237milliliters

frozen pearl onions, defrosted and drained 4servings

Salt and pepper 907grams

lean sirloin, 1-inch thick, trimmed and cubed into 1-inch pieces 16mediums

16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced 237milliliters

burgundy wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try GEN5 Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.