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This recipe is typical of the country French techniques recreated
in early New Orleans. As a tribute to Bacchus, the god of wine,
Burgundy wine is used in this dish for both flavoring and tenderizing
the meat.
Ingredients:
2½–3 pounds sirloin, cubed 1 inch
salt and black pepper to taste
1/3 cup flour
¼ cup vegetable oil
4 slices bacon, diced
2 cups diced onions
½ cup grated carrots
¼ cup minced garlic
1 cup sliced mushrooms
1 dozen pearl onions
3 cups Burgundy wine
4 cups beef broth
1 tbsp tomato paste
½ tsp dried thyme
1½ cups sliced green onions
¼ cup chopped parsley
Method:
Preheat oven to 375°F. In a large mixing bowl, season meat with
salt and pepper. Coat well with flour, shaking off excess. In a
cast iron Dutch oven, heat oil over medium-high heat. Sauté
bacon 2–3 minutes or until golden brown, without burning bacon
fat. Remove and keep warm. Add meat in 3 separate batches. NOTE:
It is very important to add meat in separate batches to avoid overcrowding
Dutch oven. Brown meat on all sides and allow it to caramelize in
bottom of pot. Remove and keep warm. Sauté onions, carrots
and garlic 3–5 minutes or until vegetables are wilted. Blend
in mushrooms, pearl onions, wine, broth and tomato paste. Scrape
bottom of pot to release caramelized flavor. Return meat to Dutch
oven. Add bacon and thyme. Bring pot to a rolling boil, add green
onions and parsley. Cover and place in preheated oven 2 hours or
until meat is tender. Adjust seasonings if necessary, and serve
over extra-wide egg noodles.
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