I did this recipe yesterday. It's was freaking awesome.

http://www.recettes.qc.ca/recettes/recet...&rdj=&pub=

Dont know how it's called in english (google translate it to the same thing) but here goes.

1 Beef broth cube
1 1/2 cup (375 ml) boiling water
1 lb (454 g)non-fat beef, cube
1 Teaspoon (5 ml) oil
2 tablespoon (30 ml) flour
1/2 cup (125 ml) red wine
1 tablespoon (15 ml) parsley, cut
1 chopped garlic clove
1 bay leaf
1/4 teaspoon (1 ml) salt
1/8 Teaspoon (0.5 ml) pepper
3 onion, quarter
1 cup (250 ml) Mushroom, minced
1 teaspoon (15 ml) margarine


Dissolve the beef broth cube in the water (i have lots of beef broth alrdy so i never use these cube, i just use the same amount of broth as the boilling water).

In a huge frying pan, Burnish the beef cube, set aside in a oven-pot.

put the flour in the pan, along with the beef broth, wine, parsley, salt and pepper. Stir, let it boil and reduce a little so the sauce can thicken a little. (a bit like tomato soup thickness)

Put the sauce onto the beef. Add more wine if you need more sauce to cover the beef. (I added both wine and broth) BEEF NEED TO BE COVERED.

Cook at 350f for 2 hour.

Sauté the mushroom and onion in the pan with the margarine. (just colored them, dont sauté too much) Add them in the last 30 minute of cooking in the oven.


Next time i will make more of that sauce, a *** load more and try it in a chinese fondu.
This with a good red wine is freaking awesome!.

This is one of my favourite recipes. I would make it with a little more garlic, more red wine, some tomato paste, and less water. Better with the small onions, but large onions quartered are okay.

"Non-fat beef" works fine. But cheap, fatty beef tastes better. Before you burnish the beef roll it in the flour. And use extra-virgin olive oil.

In English it is usually referred to by the French name. Maybe just with "beef" instead of "boeuf". When I was a kid people used to call it "beef burgundy".

Yeah i know the rolling the beef in the flour part. I always heard people saying to do it like that, but this recipe specify to do it the other way. But both work.

Not sure about the tomato paste, but that gave me the idea of pesto instead.

I find that fat beef cube, the fat tend to become real hard and ultre chewy when it cook like that for a long time, so low-fat beef is better imao.

I'm going to retry it next week-end, but will add a bit more garlic at the end (same time as mushroom and onion, instead, since i did not taste it at all.

Like i said, i did not use water at all, since i have a lot's of beef broth. 2 litter cost 2.50$ a while ago, so i stock a lot of it

I haven't found that - I think you need to use the cheap cuts of beef that has a lot of fat running through it, rather than beef with a thick layer of fat. I agree, the thick layer of fat does not respond well to this style of cooking.

AFAIK this style of cooking was designed to make cheap cuts of beef softer and nicer to eat. Like BBQ in the southern US, which dates back to the times when slaves were given the carcass of the cow with all the best cuts of beef already taken by the slave owners. The slaves had to cook the meat slowly and for a long time and without a proper oven.

Lol i cant get cheap beef cube. I buy my meat in bulk in a group. I can buy anything i want in any quantity. But since we are a community organization/service (where i volunteer), we get our meat (and fish) from a supplier for really cheap price. And it's all high grade. So even though cube are generaly cheap, these one are not so cheap. They have almost no fat at all. they get super tender no matter how i cook them.

I am making something very similar. We call it Steak-n-Gravy. I am serving it with dumplings tonight. What do you serve it with?

Since i was alone, i eat it just like that. But i would have serve it with either rice or patato. And some cream salad.

Cream salad...

Salad
a 50/50 mix of milk and 35% cream. Not too much though. To serve about ten people i use about half a cup of each.
Let it soak a bit, 30 min maybe.
Just before serving, add a just little bit of pepper and more (big grain salt (?)) to had a bit of crunch and kind of an acidic taste..

I wanna try some.

I'd also chop up a couple of rashers of bacon, fry them, and add them at the beginning.

If we all lived in the same city we could organize an aspie cook-off. That would be fun.

Yeah. But i havent see n any aspie here in my city. Altough my best friend she's one. And her daughter.