Cut steak into large cubes. Heat butter in a large frying pan, add steak to pan in small quantities, cook stirring, over heat until well browned all over. This will give the dish a good rich colour. Remove steak as it is browned. Return steak to the pan with the brandy, flame the brandy, when the flame has subsided, remove steak.
Remove stalks from mushrooms, remove outer skins from onions, add whole mushrooms and onions to pan with extra butter, cook, stirring, 2 minutes, remove mushrooms and onions from pan.
Return steak to pan, add wine, port, half the water, tomato puree and bay leaves. Bring to a boil, reduce heat, cover, simmer 1 hour or until steak is tender.
Add mushrooms and onions to pan, cook uncovered 30 minutes. Stir in blended cornflour and remaining water, stir constantly over heat until mixture boils and thickens.
Originally Submitted
1/1/2008
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