Beef Bourguignonne A La White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds beef sirloin, cut into 1-inch cubes
2 cups red Burgundy wine
1/2 cup butter
2 cups quarted mushroom caps
1/4 cup chopped shallots
1 tablespoon flour
Melt 6 tablespoons butter in a deep casserole. Add the beef cubes. cover and braise in hot oven (400 degrees F) for 20 minutes. Stir occasionally. Meanwhile, saute mushroom caps and shallots in remaining 2 tablespoons butter. Stir in flour. Add burgundy and mix well. Pour over beef; cover and return to oven for 30 more minutes.
Serves 6.
Author's note: I like to add baby red potatoes, baby carrots with 1 tablespoon of minced garlic.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds beef sirloin, cut into 1-inch cubes
2 cups red Burgundy wine
1/2 cup butter
2 cups quarted mushroom caps
1/4 cup chopped shallots
1 tablespoon flour
Melt 6 tablespoons butter in a deep casserole. Add the beef cubes. cover and braise in hot oven (400 degrees F) for 20 minutes. Stir occasionally. Meanwhile, saute mushroom caps and shallots in remaining 2 tablespoons butter. Stir in flour. Add burgundy and mix well. Pour over beef; cover and return to oven for 30 more minutes.
Serves 6.
Author's note: I like to add baby red potatoes, baby carrots with 1 tablespoon of minced garlic.