Buffalo Bourguignon

Beef Burgundy has been around for years, originally started as a “peasant dish” and gradually progressed to haute cuisine status. This is our adaptation of the original by Auguste Escoffier to include buffalo/ bison.

INGREDIENTS:

3/4 lb boneless buffalo chuck roast
8 small crimini mushrooms
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic
1 med carrot
1 med shallot
1 tsp fresh thyme
¾ tsp fresh marjoram

1 bay leaf

7 small pearl onions

¼ tsp fresh ground pepper
½ cup water
1 cup burgundy wine
1 Tbsp flour
½ cup chicken broth

Hot cooked noodles as needed

PREPARATION:

Wash the buffalo remove any fat or grizzle and cut into 3/4- inch cubes, or use stew meat; rolling in flour to coat. Peel and finely mince the garlic. Wash, peel and cut the carrot into ¾ inch pieces. Peel shallot and mince. Wash the thyme and marjoram shaking off the water, strip leaves from stem and chop. Wash the mushrooms pat dry and slice into ¼” slices.

COOKING:

Set a sauté pan over medium heat, when quite warm, add the olive oil and butter allowing it to melt. Add the meat and brown over medium heat. When brown all over, add the ground pepper followed by the shallots, garlic, bay leaf, thyme, marjoram, wine, mushrooms and enough water to cover.

Cover the pan and simmer for 1½ hours adding as chicken broth needed to keep the meat covered. Mix 1 Tbsp of flour with water and add to the pan along with the carrots and pearl onions. Cover and simmer for another hour on low ‘till tender. If the liquid boils of to where the meat is exposed, add more chicken broth to bring up the level. Discard bay leaves. Garnish with parsley or thyme sprigs. Serve with noodles
Adapted from an original recipe by: Auguste Escoffier