Ingredients
1cupbeef broth
3tbspall purpose flour
1tbsptomato paste
1tspbeef demi glace
3tbspbacon drippings
2lbsbeef round,cut into 3 inch pieces
3tbspsherry wine
1½cupsonions,chopped
1cupburgundy wine
3fresh parsley,sprigs
3fresh rosemary,sprigs
1fresh thyme,sprig
1bay leaf
12fresh mushrooms,sliced
¼cupbutter
1tbspfresh parsley,chopped, for garnish
Preparation
In a small bowl, mix together beef broth, flour, tomato paste, and demi-glace; set aside.
Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside.
Stir the sherry wine into the skillet. Add the onions, and cook for about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine.
Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in the sauce.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned.
Add to meat in the skillet, and continue cooking for 15 minutes. Discard bouquet garni.
Serve in a casserole dish, sprinkled with parsley.
