If you love Beef Bourguignon, but you don’t have the time or patience to wait around for an hour or so while the meat cooks slowly to ensure it comes out beautifully tender, then you are going to love this Quick Fix recipe. In the time that it takes for the steak to cook to your liking you can make a Bourguignon Sauce identical in flavour to the slow cooked casserole version. I’m not kidding, this meal is an excellent way to end the day without slaving in the kitchen for an hour when you get home. And the fact that the kids love it too is an added bonus. Mushrooms are always tricky, you either love them or you hate them. Personally, I love them, but some of my kids hate them so I often end up picking them out when dishing up. But with this dish they go on at the very end, so they can be optional. It also helps if you invest in a decent bottle of wine. Yes, it adds to the flavour of the sauce, but just quietly, I love to sip on a glass of red when I am cooking on the weekend, and there’s no sense in buying a bottle that will go to waste now is there?
This one is going on my last minute meals list.
Steak Bourguignon
Ingredients:
50g Butter
1 Small Onion, diced
2 Rashers Bacon, diced
2 Garlic Cloves, crushed
1 Tbl Plain Flour
1/2 Cup Red Wine
1 Cup Beef Stock
4 x 150g Beef Scotch Fillet Steak (or whatever steak you have on-hand)
100g Button Mushrooms, thinly sliced
Baked Potatoes/Mashed Potatoes, Broccoli/Beans, or any of your favourite veges to serve
Directions:
Season your steak with salt and pepper and set aside until needed.
Heat your pan ready for the steak.
Melt half the butter in a saucepan over medium heat.
Add the onion, bacon and garlic and cook, stirring for 5 minutes or until the onion has softened.
This is when I would put my steak on, while the onion/bacon/garlic is cooking.
Once the onion/bacon/garlic mixture has softened, add the flour and stir thoroughly as it cooks for 1 minute.
Gradually add the wine, stirring constantly.
Bring the sauce to the boil and add the stock.
Reduce the heat to low.
Simmer for 15 minutes or until the sauce thickens slightly.
Season with salt and pepper.
Now, while your sauce is simmering, go turn that steak and cook it just the way you like it. And pop those veges into the microwave while you are at it.
When your steaks are done, remove to a plate to rest for a few minutes covered in foil.
Put the remaining butter in the steak pan over high heat. Add the mushrooms and cook for 5 minutes or until golden.
Serve the steak smothered in the sauce and topped with mushrooms.
Note: And if you are wanting to serve your steak with a baked potato or mash, then you need to get this started well before you start making your sauce and cooking your steak. For baked potatoes I usually par boil them first and pop them into the oven at it’s highest temp just as I am about to start the sauce and steak. This way they come out creamy on the inside and crispy skinned on the outside.
Source of Original Recipe: http://www.taste.com.au/recipes/29747/steak+bourguignon