Who doesn't like beef bourguignon? It sounds like a classy dish but in reality it is simply great comfort food. I know you will enjoy it.
The origin of this recipe is mixed. Marie used to make a yummy beef bourguignon but I never found the recipe for it. I also made this dish many times so what I provide here is likely a mixture of Marie's and my thoughts and preferences.
Ingredients: (4 servings)
3 or 4 slices of bacon
3 tablespoons of butter for sautéing
12 ounces of canned, sliced mushrooms (drained net weight)
1 tsp. of sea salt
3/4 tsp. of pepper
1 cup of diced sweet onion
3 large cloves of garlic, diced
2 pounds of lean sirloin or other grilling beef, all fat removed, cut into pieces 1/2" by 1/2" by 3/4".
3 tablespoons of all-purpose flour
1 cup of burgundy or merlot or cabernet sauvignon wine
1 1/2 cups of beef broth
1 tbsp. of cornstarch
Bouquet of 3 or 4 sprigs each of sage and fresh thyme tied with kitchen string (or 1/2 tsp. each of dried herbs)
1 lb. of wide egg noodles
3 tablespoons of soft butter to use with the cooked noodles
1/4 cup of chopped fresh parsley
Set the oven at 200 degrees F and put individual wide, shallow serving bowls or plates into the oven. Then put in the dishes you plan to use for serving the beef burgundy and the noodles. Later, this pre-warming of the dishes will keep the food delightfully warm while it is being eaten.
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add the bacon slices to the pan and brown them. Remove the bacon and set it aside to cool.
If you have more than 2 tbsp. of melted bacon fat in the skillet, discard the excess.
Add 1 1/2 tablespoons of butter to the pan and melt it in the bacon drippings. Add the onion to the pan and turn the pieces to coat them evenly with butter and bacon drippings.
Break up the bacon into small pieces, put them in a dish and set it aside.
Season the onions pieces with salt and pepper. Sauté them for 2 to 3 minutes and then add the mushroom slices and the diced garlic to the pan. Continue cooking 2 to 3 minutes longer, then transfer the mixture to a plate and return the pan to the heat.
Add the remaining sautéing butter to the pan and melt it, then add the meat to the very hot pan and brown it evenly on all sides, keeping the meat moving.
Add the cornstarch to the beef broth and mix it briefly with a spoon.
Add the flour to the browned meat in the pan, mix well and cook for 2 minutes.
Add the wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped the drippings to get them mixed in, add the beef broth and cornstarch mixture and the bouquet of fresh sage and thyme sprigs to the pan.
Mix well and then cover the pan. When the liquid boils, reduce the heat to very low. Cook covered for 5 minutes.
Remove the lid and add the mushroom, onion and garlic mixture and the bacon pieces.
Simmer the beef bourguignon with the cover off until the sauce thickens a bit, stirring to assure nothing sticks to the bottom of the skillet. Adjust the seasoning and remove and discard the herb bouquet.
Cover the skillet and set the heat to very low to keep the contents hot but not boiling.
Prepare the noodles per package directions.
Toss the hot egg noodles with butter and the parsley.
Place a bed of noodles in each individual serving wide and shallow bowl and ladle the beef burgundy over the noodles.