Boeuf bourguignon with sirloin steak

Votes: 1

Time: 35 min.
Complexity: average
Servings: 4

French boeuf bourguignon is a veritable casserole of magical aromas and flavors, created by the combination of beef, fried bacon, mushrooms, and spices in a rich Burgundy sauce. It also typically takes several hours to cook. This recipe suggests using sirloin steak as the base, so your boeuf bourguignon will be ready in just half an hour. The dish is cooked entirely on the stovetop, without the need for an oven. Prepare all the ingredients in advance and enjoy the process. Egg noodles in butter with herbs are a perfect accompaniment to boeuf bourguignon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Boeuf Bourguignon

3 slices bacon, cut into pieces
3 tablespoons unsalted butter, divided
16 medium-sized champignons, wiped with a damp cloth and cut into thin slices
1 cup frozen pearl onions, thawed and drained
0.9 kg sirloin steak, 2.5 cm thick, trimmed and cut into 2.5 cm cubes.
3 tbsp. flour
1 tbsp. Burgundy wine
1.5 cups beef broth
A bouquet of 3-4 sprigs of sage and fresh thyme, tied with kitchen string

Egg noodles with herbs

340g wide egg noodles, cooked according to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 fresh chives, finely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a large, deep, heavy-bottomed frying pan with a lid over medium-high heat. Add the bacon and fry. Then, using a slotted spoon, remove the crispy bacon pieces from the pan. Add 1.5 tablespoons of butter to the pan and melt it in the bacon fat. Add the mushrooms and stir to coat evenly. Season with salt and pepper to taste. Fry the mushrooms for 2-3 minutes and add the onion to the pan. Continue frying the onion and mushrooms for another 2-3 minutes, then transfer to a plate and return the pan to the heat. Add the remaining butter and melt it. Then, while the pan is hot, add the meat and, stirring constantly, fry evenly on all sides. Add the flour to the browned meat and fry for another 2 minutes. Pour the wine into the pan and stir. When the wine begins to simmer and you scrape up any browned bits from the bottom of the pan, add the stock and a bouquet of fresh sprigs of sage and thyme. Cover the pan with a lid. Once the liquid comes to a boil, reduce the heat to medium. Simmer, covered, for 5 minutes, then remove the lid and add the mushrooms, onions, and bacon. Simmer, covered, until the sauce thickens slightly. Season with salt and pepper to taste. Discard the bouquet of herbs.
Toss hot egg noodles with butter and herbs. Divide among plates and top with the boeuf bourguignon. Serve immediately.

Categories:

recipe / Main courses / Meat / Vegetables and mushrooms / Thick soups and stews / / European cuisine / French cuisine / Rachael Ray

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