Classic fall beef recipes
Classic Beef Bourguignonne
2-1/4 to 2-3/4 hours
Makes 6 to 8 servings
1 beef Shoulder Roast Boneless (2-1/2 to 3-1/2 pounds)
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley leaves (optional)
Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Meanwhile, cut beef roast into 1-inch pieces. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
Classic American Beef Goulash
Makes 4 servings
1 pound Ground Beef (93% lean or leaner)
1-1/2 cups minced onion
1 tablespoon minced garlic
1 can (15 ounces) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1-1/2 cups water
2 tablespoons reduced-sodium soy sauce
1 tablespoon paprika
2 teaspoons dried Italian seasoning
1 teaspoon seasoned salt
1 bay leaf
1 cup uncooked elbow macaroni
Shredded Parmesan cheese (optional)
Heat large stock pot over medium heat until hot. Add Ground Beef, onions and garlic; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally, or until onions are translucent.
Stir in tomato sauce, diced tomatoes, water, soy sauce, paprika, Italian seasoning, seasoned salt and bay leaf; bring to a boil. Reduce heat, cover tightly and simmer 20 minutes, stirring occasionally.
Stir in macaroni, cover and simmer 20 minutes or until pasta is tender, stirring occasionally. Remove from heat. Discard bay leaf. Garnish with parmesan cheese, if desired.
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