Here is another winner of a dish that I cooked up the other day. It was so good I thought I would share it with you. Again…we have a frothy take on an old classic. This will take you a while to make but it is worth it. Enjoy my take on Beef Burgundy tonight.
You will need:
3 Tbl extra-virgin olive oil
4 slices of maple bacon
2 lbs of sirloin tips
Ground Black Pepper
1 cup red burgundy wine
2 cups of Beef Stock
1 package of frozen pearl onions
2 Tsp of sugar
4 Tbl of butter
1 pound of egg white noodles
A handful of fresh chives
2 Tbl of all purpose flour
Here is what you are gonna do:
Preheat the oven to 375.
Heat the olive oil in a large skillet over med-high heat. Add the bacon and cook until nice and crisp (but not burnt-to-a-crisp). This will probably take three or four minutes. Just remember that if it turned black…you fucked up and should just go get a cheeseburger. Set the bacon on a paper towel covered plate off to the side for now.
Take your beef tips and season them with liberal amount of the ground pepper. Then cook half of the meat in the same oily goodness that you just made the bacon in. Get the meat a nice golden brown…this will probably take about ten minutes. Set the meat to the side and then do the same step with the other half of your beef. If you need a bit more olive oil at this point do not be scared to add it.
After you remove the meat, reduce the heat to simmer and add in your wine. After pouring in the wine, get out a wooden spoon and remove as much of the brown bits from the skillet as you can and throw them away. Bring the wine up to a bubble and let it go for two minutes.
Pour the mixture into a baking dish and add the beef stock. Next put the beef tips and the bacon into the dish as well. Cover the dish with foil and put into the oven. Bake for 90 minutes.
When the meat has cooked for 60 minutes start the next step.
Place the onions, sugar, and 1/2 cup of water into a small saute pan. Cook over med-high heat until the onions are tender and heated through. Most of the water should evaporate. This will take four to five minutes. Drain the remaining water off of the onions and set them to the side.
Bring a large pot of water to boil for your noodles. Add a pinch of salt to the noodles and cook to al dente. Drain the noodles and return them to the pot. Mince your chives and toss them into the noodles. Melt 2 Tbl of butter and pour over the noodle/chive mixture. Toss to get everything evenly coated.
While you are waiting for the meat to be done, clean out the skillet you used at first to cut down on the amount of grease you will eat later because we are about to reuse that bitch.
After the 90 minutes have expired, remove the baking dish from the oven and pour the contents back into your skillet. Add the onions from earlier and cook over med-high heat until the stew begins to bubble.
In a smaller skillet melt 2 Tbl of butter. Sprinkle the flour over the melted butter and cook for one minute. Pour in about a cup of juice from the stew and combine with a whisk. Cook for two minutes till it thickens and then stir the sauce back into the stew.
Simmer the stew until it has thickened. This should take five or six minutes.
While that is happening take your orange and use a cheese grater to grate off the orange peel to make your own zest. Eat the orange if you are hungry.
After the stew has thickened…stril in 1 Tbl of your orange zest (don’t over do it here). Serve over the buttered noodles right away.