Beef Bourguignon I
Recipe is delicious, the house smelled amazing, and dinner guests loved it. I served with buttered egg noodles and a salad.
A few things happened along the way - not intentional changes.
1) I forgot Brandy at the store - so I used what dry Sherry that I had on hand.
2) I guess I used 2 large onions at the outset, when I pulled the vegetables out of the marinade it looked like onion overload - so I didn't put chop up another two. If I had to do over again, maybe I'd add some frozen pearl onions. But with only 2 onions was still amazing... most of the onions reduced part of the sauce.
3) When I pulled the meat out of the marinade, I patted it dry - but when I placed in the oil, it was too moist to brown. It still cooked, but I don't think I got the sear that the recipe intended. If I had to do again, would pull out - pat dry and maybe let rest for a bit longer to dry. But again - this was so good! I took leftovers to work today for lunch and could barely wait to eat it!
5 users found this review helpful
Dec. 3, 2012