Source: BOEUF A LA BURGUIGNONNE (French Cookery, pages 58/59)



large onion, thinly sliced

few sprigs of parsley

few sprigs of thyme


bay leaf, crushed

1 kg/ 2 lb

chuck steak or top rump,
cut into chunks

2 Tbs

marc or brandy

400 ml/ 14 fl oz

red Burgundy wine 

2 Tbs

olive oil

50 gr/ 2 oz


150 gr/ 5 oz

lean bacon, roughly chopped


small pickling onion, peeled

500 gr/ 1 lb

button mushrooms, halved

25 gr/ 1 oz

plain flour

300 ml/ 1/2 pint

beef stock

1 clove

garlic, crushed


bouquet garni (sprigs of parsley,
thyme and bay leaf)

salt and freshly ground black pepper

  1. Put a few onion slices in a deep bowl with a little parsley, thyme and some crumbled bay leaf. Place a few pieces of beef on top, and continue layering up in this way, until all the onion, beef and herbs are used. Mix together the marc or brandy with the wine and oil, and pour over the beef. Cover and leave to marinate for at least 4 hours.
  2. Melt the butter in a flameproof casserole, add the bacon and fry over moderate heat until golden brown. Remove and set aside. Add the small onion and fry until golden on all sides.Remove and set aside. Add the mushrooms and fry, stirring, for 1 minute. Drain and set aside.
  3. Remove the beef from the marinade, then strain the marinade and set aside. Add the beef to the casserole and fry briskly until browned on the all sides Sprinkle in the flour and cook, stirring, for about 1 minute. Gradually stir in the strained marinade, then add the stock, garlic and bouquet garni. Season to taste, cover and simmer gently for 2 hours.
  4. Skim off any fat on the surface, and add the bacon, onions and mushrooms to the casserole. Cover and simmer for 30 minutes, or until the beef is tender. Discard the bouquet garni and serve immediately.

This page translated into Hungarian on Burgundi hús.

Click on this underlined address to have it in Hungarian.

Need to help? (It's free and easy!)

Questions? eMail me from the first page!