Monday, May 25, 2015

Elsa's Beef and Burgundy

Elsa's Beef and Burgundy


Big Orange Book

Rachel Ray





I actually came across these cookbooks in a local thrift store. For some reason I was never a fan of Rachel Ray. Don't give me wrong, everything she makes looks excellent. Maybe I'm a little bit jealous of her. Everything is just a little too cutesy for me and the whole EVOO drives me bonkers. Regardless, as I mentioned before, the food she makes looks good so when I came across the chance to have her cookbooks for a dollar apiece, I couldn't pass this by.



I'm sure we all can relate to this situation. It is 3 o'clock on a Sunday afternoon and my husband turns to me and asked me what am I making for dinner. Sleepily, I look at him and shrugged, "I don't know." Then we both sigh. So I turn to him and say "Tell you what, why don't you go through my cookbooks, find a recipe and I will make it for you." Which he happily agreed to.



Ummm, big mistake! 



He texts me a list of ingredients and off we go to the supermarket. Once I get home, I see that this recipe is going to take me 90 minutes of oven time. Ugh! What did I get myself into! Reading the recipe it sounds delicious and the picture makes me want to lick the page. Sirloin tips, bacon, mushrooms, and onions. Now, I know why he chose this recipe.

The best part of this recipe for me was the fact that it uses a Dutch oven. I cannot tell you how much I love my cast iron enamel Dutch oven. It was a gift from my aunt right before she passed away and since I share her love for cooking I like to think that she's looking down on me with a big smile with each recipe. 


This recipe was surprisingly awesome. It does take a long time and you dirty lots of dishes but it is definitely worth it in the end. I would probably suggest it as a special occasion meal or Sunday dinner.



In my husband's defense, he thought all Rachael Ray's meals or 30 minutes or less. LOL!




3 tablespoons extra virgin olive oil plus additional as needed 

4 slices of bacon chopped 
2 1/2 pounds sirloin tips, cut into large, bite-size pieces
Salt-and-pepper 
1/3 bottle (about 1 cup) red burgundy wine 
2 cups beef stock one package frozen pearl onions 
2 teaspoons sugar
5 tablespoons butter
1/2 pound mushrooms, quartered 
1 pound wide egg noodles 
a handful of fresh chives, minced 
2 tablespoons all purpose flour 
1 teaspoon grated orange zest


Preheat to 375°F. Heat 2 tablespoons of EVOO in a Dutch oven or oven safe, heavy bottomed pot over medium high heat. Add the bacon and cook until crisp, 4 to 5 minutes. Remove the bacon to a paper towel lined plate.


Well the bacon browns, season the chopped sirloin with salt and pepper. Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes. Transfer the browned meat to a plate as each batch is browned, adding more EVOO as needed. Add the wine to the pot in deglaze the pan, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a bubble and cook for couple minutes to reduce it, then add the beef stock. Return the meat and bacon to the pot, cover the pot, and transfer to the oven. Bake for 90 minutes.


When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small sauté pan. Cook over medium high heat until the water has evaporated  it in the onions are tender and heat it thorough, 4 to 5 minutes. Reserve and keep warm.
While the onions are cooking, heat in medium skillet with 1 tablespoon of the better and the remaining tablespoon of EVOO over medium-high heat. Add the mushrooms and cook until tender and golden brown about 10 minutes, then season with salt and pepper. Reserve and keep warm. Bring a large pot of water to a boil for the noodles. Add some salt and the noodles and cook to absentee. Drain the noodles and return to the pot. Add 2 tablespoons of the butter and the minced chives; toss to combine.



After 90 minutes, remove the piece from the oven and place a pot over medium high heat. Add the onions and mushrooms to the pot and bring the stew up to a bubble. Place the pan the mushrooms were cooked in over medium high heat and melt the remaining 2 tablespoons of butter. Sprinkle flour over the butter and cook the mixture for about one minute. Ladle about 1 cup of liquid from the Dutch oven into the skillet with the roux and whisk to combine. Cook for one minute or two to thicken, then stir the sauce back into the stew. Simmer the stew till second, 5 to 6 minutes. Stir in the orange zest. Serve the stew over the butter noodles.



Serves 6

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