Beef Bourguignon: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds of beef sirloin, cut in 1-inch cubes
2 cups red Burgundy wine
1/2 cup butter
2 cups quartered mushroom caps
1/4 cup chopped shallots
1 tablespoon flour
Melt 6 tablespoons butter in a deep casserole. Add beef cubes, cover and braise in a hot oven (400 degrees F) for 20 minutes. 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 minutes.
Serves 6.
Author's note: There is nothing wrong with adding finely chopped garlic and a bit of rosemary.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 pounds of beef sirloin, cut in 1-inch cubes
2 cups red Burgundy wine
1/2 cup butter
2 cups quartered mushroom caps
1/4 cup chopped shallots
1 tablespoon flour
Melt 6 tablespoons butter in a deep casserole. Add beef cubes, cover and braise in a hot oven (400 degrees F) for 20 minutes. 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 minutes.
Serves 6.
Author's note: There is nothing wrong with adding finely chopped garlic and a bit of rosemary.
