how to make a good beef burgeoning?

Question

Is someone have a good recette of a Beef burgeoning and could you tell me if it's easy to make it, because i want invite someone this week end or they other week end, what kind of beef is the best to take to cook that? P.S sorry for my bad english!

Answer 1

Boeuf Bourgogne
A favorite dish from the Burgundy area of France. Of course, Burgundy is famous for its wonderful pinots which is usually a key ingredient in this dish. However, after several trial and error batches in the Sierra Wine Guide test kitchen, I have come to favor petit sirah for the ultra-rich and delicious sauce it becomes once it has cooked down and blended with the other ingredients; I think you will agree if you give this recipe a try. This is certainly the recipe you want for a cold stormy night while you sip a glass of Sierra Foothill Zin. Don't forget the crusty baguette!

Ingredients: 3-4 lb Chuck roast cut into 2" cubes
1 bottle petite sirah

2 Tablespoons olive oil

1/2 Cup flour

2 Ribs Celery (small dice)

2 medium red onions (one diced small, the other in large cubes)

5 Medium carrots (one small dice, the others 2" pieces)

2 lbs whole button mushrooms

6 cups Beef Stock

Bouquet garni

Salt & Pepper

Instructions:
In a medium sauce pan, reduce beef stock by 50%, reserve. Add beef chuck cubes to a large bowl and salt & pepper generously, dust with flour to coat. Heat olive oil in stock pot or roaster with lid under medium-high heat. Add 1/3 of the beef and brown thoroughly (needs to be dark!). Remove beef and do the same with the remaining 2/3 (1/3 at a time). Remove beef. Keeping burner on medium-high, add diced celery, carrots, and onion with about 2 tablespoons flour. Cook, stirring, for 5 minutes. Add entire bottle of wine, stock, bouquet, and put beef back in. Reduce to simmer. Put lid partially on and simmer, stirring occasionally for 3 hours. Add carrot pieces, onion pieces, and mushrooms. Cook until newly added vegetables are tender and sauce is thickened. About 45 minutes. Salt and pepper entire mixture to taste and remove from heat.

Answer 2

There are so many recipes at this website for your beef dish...click on the link below.
http://www.recipezaar.com/recipes.php?q=beef+burgeoning
One really easy recipe...
1 hour 20 min prep
1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4-5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream
In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
Let the mustard rest at room temperature for about 15 minutes.
Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
Drain them in a sieve, discard the liquid and return the mixture to the skillet.
With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
Lay each round on a board and slice them into 1/4" wide strips.
Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
With a slotted spoon transfer the meat to the vegeatables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
When all the meat has been combined with the vegetables, stir in the remaing salt, pepper and mustard paste.
Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
Taste for seasoning.
To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Answer 3

BEEF BOURGUIGNON
Some dishes are simply famous. This version of beef bourguignon, adapted from Suzanne Rodriguez-Hunter's Found Meals of the Lost Generation, is a case in point. Be sure that you brown the beef very well. The high-heat reaction between the proteins and sugars on the surface of the meat, known as the Maillard reaction, creates a layer of intense flavor, which gets distributed throughout during braising. Peeled boiled potatoes tossed with butter and parsley are the ideal accompaniment.
1/4 pound thick-sliced bacon (3 slices), cut into 1-inch-wide pieces
3 pounds boneless beef chuck, cut into 2-inch chunks
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece celery rib
4 fresh parsley stems (without leaves)
4 fresh thyme sprigs
2 Turkish bay leaves or 1 California bay leaf
2 whole cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, peeled if desired and cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-milliliter) bottle dry red wine, preferably Burgundy or Côtes du Rhône
1 pound small (1 1/2-inch-wide) boiling onions or pearl onions
1 pound mushrooms, trimmed, quartered if large
Special equipment: kitchen string




Cook bacon in a 3-quart saucepan of boiling water for 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour between two large sealable plastic bags. Divide beef between bags, seal bags, and shake to coat meat.

Heat 1 1/2 tablespoons oil and 1 1/2 tablespoons butter in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking. Brown beef well in 2 or 3 batches, without crowding, adding remaining 1/2 tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy and deglaze pot by boiling over high heat, stirring and scraping up brown bits, for 1 minute. Pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (stick cloves into celery so they don't fall out). Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then cook bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots and cook, stirring occasionally, until pale golden, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add wine, meat with its juices, and bouquet garni, bring to a simmer, and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.

Meanwhile, blanch boiling onions in a 4-quart saucepan of boiling well-salted water for 1 minute; drain (blanching onions makes peeling easier). Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides. Add boiling onions and cook, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), bring to a simmer, and simmer, partially covered, until onions are tender, 15 to 20 minutes. Increase heat and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. Remove from heat.

Heat remaining 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. Add mushrooms and cook, stirring until golden brown and any liquid mushrooms give off has evaporated, about 8 minutes. Season with salt and pepper. Remove from heat.

When meat is tender, stir onions and mushrooms into stew and simmer for 10 minutes. Remove and discard bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

Cook's note:
• The beef bourguignon can be made up to 1 day ahead, and in fact it tastes even better made ahead, because this gives the flavors time to develop. Cool, uncovered, then refrigerate, covered. Chilling also makes it easy to remove fat from the surface.

Makes 8 servings.
The Gourmet Cookbook
2004
Edited by Ruth Reichl
Houghton Mifflin

Answer 4

can i correct your spelling? you say boeuf bourguignon