Wednesday, September 24, 2008

What's for Dinner

I am COOKING dinner tonight. Can you imagine? And B is not even home. I told a friend of mine that I would bring dinner over. They're having a sad day because they had to have their dog put down. She was old and frail and deteriorating. Having gone through that with our cat, Adelaide, last year, I know what a downer it is. So I thought I would give them a nice dinner to look forward to.
I'm making Beef Burgundy. It's a recipe from way back in the Moms Online days. I've been making it probably since 1996 or so (at least back in the days when I actually used to cook!) Never actualy met Cheryl, the person who posted the recipe. Her screen name was Nickaduck, she was a message board buddy.
For today, I increased the recipe by one half to feed both the other family and me and the girls. So instead of 2 lbs. of meat, I used 3. Instead of 1 cup of wine, 1 1/2 cups. Etc. etc., etc. With it, I'm making mashed potatoes, green beans, rolls and a salad with greens, toasted pecans and blue cheese dressing. No tomatoes. My friend doesn't like tomatoes in her salad.
This smells heavenly while it's cooking in the crockpot all day! It's also good with rice or with noodles.
"Back in the day" I used to have a specific bottle of wine that I used for this recipe. When I went to buy wine yesterday, I had no clue what kind to get. Any hearty, dry red wine should be fine. Technically, burgundy is a region where wine is produced, not an actual kind of wine. From what I can tell, the red wine is close to pinot noir. A cabernet would be good too. DO NOT USE MERLOT! It makes it a funny grayish purple color. I used a Cote d'Rhone - completely different region. But I like the wine. And I try to use a cooking wine that I actually like to drink.

Beef Burgundy - Nickaduck

Recipe By : Cheryl (nickaduck@aol.com)
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock Pot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 cube beef bouillon -- crushed
1 cup Burgundy wine
2 tablespoons cornstarch
mushrooms -- sliced

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.
Add sliced mushrooms with cornstarch mixture, if desired

2 comments:

Lori - The Simple Life at Home said...

I've been doing this recipe for years too, but being that I'm not a wine drinker, I didn't realize that the choice of wine would affect it so much. I've been using merlot and it hasn't been so good - either in taste or looks. Now I know why. Thanks for sharing that tip - I was about to toss the recipe. Hope your friends enjoy the meal and you can offer some word of comfort.

Pamela Fierro said...

Try it again with a pinot noir, Lori. Itis a very tasty recipe. The other tip I have is this: coat the beef cubes really well with the flour. Then put the meat in the hot pan with the bacon drippings and let it sit for a minute to get that crust on the outside. Then turn the cubes or stir a little to let the cook it on the other time. But don't move the meat around in the pan a whole lot. YOu're not trying to cook the beef, just brown it so that it has that nice texture on the outside. It will cook nice and tender on the inside while it's slow cooking.