I lost my family recipe for this dish so I tried this one, and I have to say I think it is much better. I'm glad I lost the old one! I didn't have demi glace, but the other sauce ingredients are what is used to make a demi glace, so I don't know that it was missed all that much. I didn't cook the beef in bacon grease to reduce the fat, and I used dried herbs because that's what I had. I also used stew meat pieces, as that's what I've always used, and they turned out very moist and tender. I reduced the amount of meat to 1 lb. so I could have more sauce. Since it takes a few hours to cook, I made this the day before, and when I reheated it I added the mushrooms and another 3/4 c beef stock because it had thickened too much. Served over homemade spaetzle (the only way to eat beef burgundy, in my opinion) it was heavenly! Thanks for the recipe!
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I lost my family recipe for this dish so I tried this one, and I have to say I think it is...