QUICK BEEF BOURGUIGNON
- 10 July 2019
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We know that part of the charm of the classic beef bourguignon is in its slow cooking, but when you are hungry and cold, it is very comforting to know that there is a quick way about it too! Try our recipe for a quick beef bourguignon. We hope you have a good glass of red to enjoy with it!
Serves 4 – 6 main course portions
2 tablespoons oil for frying
600 g beef fillet/rump/sirloin
salt and pepper
100 g button mushrooms/shiitake
1 onion, finely chopped
50 g smoked bacon/Pancetta
1 teaspoon tomato paste
½ cup red wine (We recommend 2019 Leopard’s Leap Cabernet Sauvignon)
1 cup beef stock
2 thyme sprigs
2 tablespoons butter
1 teaspoon flour
1 tablespoon sour cream
Heat a non-stick pan over a high heat.
Cut the beef into 2 cm x 2 cm dice and season generously.
Seal the meat on one side in 2 tablespoons of oil in the pan. Once brown and caramelised, remove from the pan.
Add the onion along with the bacon to the same pan. Cook for 2 minutes until the onion is translucent.
Add the tomato paste and cook for one minute.
Deglaze with the wine and reduce until nearly evaporated.
Add beef stock and reduce by half. Add the thyme.
Mix a teaspoon softened butter with a teaspoon flour to form a paste.
Mix 2 tablespoons of the hot sauce from the pan with the butter and flour paste. Now mix the runny “paste” back into the sauce and cook through, to thicken.
Once the sauce starts to thicken, return the beef to the pot and allow to cook briefly.
Once the floury taste has left the sauce, remove from the heat and add a tablespoon of butter, sour cream and parsley.
Season to taste and serve with crushed potatoes.
Serve with your choice of two award-winning reds: 2019 Leopard’s Leap Cabernet Sauvignon – when you are in the mood for a smooth red or 2019 Culinaria Grand Vin – when you want all the complexity of a Bordeaux-style blend!