This recipe was inspired by Mom. When growing up, she frequently made it for us. It became one of the first dishes I made and over the years I have tweaked it to now claim it as my own; however, with every bite, it has my Mom's love sprinkled all over it. —nonchefnick
- Serves 4
Top Sirloin Beef (cut in 1 inch cubes)
Large White Onion, coursely chopped
Small white button mushrooms (stems removed)
2 1/2 cups
Red Burgundy Wine
Cloves of garlic, finely chopped
Finely chopped parsley
Salt and Pepper (to taste)
All purpose flour
Small Yukon Gold Potatoes
- Spray Pam on the bottom of a 10 inch pan (pan should be at least 3 inches deep. Add the olive oil and make sure the bottom is well coated.
- In a bowl, toss the flour and the meat together until meat is well coated. Don't discard excess flour as you might need a little bit of it if you need to thicken your sauce more
- Heat your oil at medium high and when oil is well heated, add the meat and saute until it is golden brown.
- Now add your onions and garlic and stir well. Continue to cook about 5 minutes, turning heat down to medium.
- Now sprinkle some of the left over flour over the meat and onions and mix well for about a minute.
- Add your wine and deglaze the bottom of the pan, letting wine come to a boil so alcohol evaporates nicely.
- Let cook another 5 minutes and add the beef broth, return to a boil.
- Now turn the heat to low, cover and let cook slowly for about 40 minutes. Check back every 15 minutes or so and stir. The sauce should begin to be thickening a bit now.
- Have a large pot of boiling water ready for the potatoes. After 40 minutes is up, add the potatoes to the boiling water and cook until ready. Make sure the potatoes are whole and with skin on. When a knife can pierce them easily, they are done, so remove the water, leave the potatoes in the pot lid on and heat off.
- Now add to your meat, the tomato paste and butter, stir well. Next add your peas, mushrooms, and pepper, stir in well. The sauce should be a nice dark brown rustic color and should have thickened a bit. You don't want the sauce too thick, but it should nicely coat a spoon.
- Cover and cook for 20 minutes more and then it will be ready. BEFORE YOU ADD ANY SALT be sure to taste first! It will be most likely just about right. If you need to salt, do it at the very end. The wine and broth, along with the meat add a lot of flavor alone.
- When plating your dish, slice the potatoes in wedges of 4 each, add them to the plate and gently pour the Bourguignon over them, making sure there's enough sauce. As a final touch, sprinkle some of the chopped parsley over the dish.