Tasty Tuesday Wednesday- Featuring Heather

This week Heather of Traveling Down the Tracks With D and H is sharing one of her favorite recipes with us all.  It looks delicious and I will certainly give it a try.  After taking a peek at the recipe, please go say hello to Heather and be sure to check out some of her photo posts.  They are great as is she!!  So why not follow her while you are at it...I do ;)

**This is a recipe from Rachael Ray's mom that was featured on her site. You can click on the link here, to be able to print it out easily**

Beef Burgundy

Ingredients:

3 tablespoons extra-virgin olive oil, divided, plus additional as needed
4 slices bacon, chopped
2 1/2 pounds sirloin or sirloin tips, cut into large, bite-size pieces
Salt and freshly ground black pepper
1/3 bottle red burgundy wine
2 cups beef stock
1 package frozen pearl onions
2 teaspoon sugar
5 tablespoons butter, divided
1/2 pound mushrooms, quartered
2 tablespoons flour
1 teaspoon orange zest
1 pound wide egg noodles
A handful chives, mincedInstructions:

Preheat oven to 375°.
Salt and pepper the sirloin tips and set aside. Preheat Dutch Oven and olive oil. Chop up bacon(easiest way to do this is to use kitchen shears). Cook in the pot until it is brown and crispy.

Remove bacon and add beef. You may have to do this in a few batches. Add more olive oil as needed and brown all the sides. Remove the beef and add 1/3 of a bottle of wine. Stir it to release any brown bits from the bottom. Let it bubble and reduce slightly.

Then add 2 cups of beef stock and the beef and bacon back to the pot. Cover and place in the oven. After 1 hour prepare water for the noodles. Then, place the onions in a pan to cook. The recipe calls for sugar to go in with the onions, I don't add this, I just add the water and it is fine. Then get a pan ready for the mushrooms. Add one tablespoon of olive oil and one tablespoon of butter. Cook the mushrooms until brown. After they are done cooking add salt and pepper. When the onions and mushrooms are done, combine them by putting the mushrooms in the onion pan. When the meat is done cooking in the oven (30 minutes after you started getting the water, onions and mushrooms started) take it out of the oven and place on a burner. I don't add the onions and mushrooms yet. First, I get the roux ready by heating up 2 tablespoons of butter and then sprinkle the flour over it. Cook it, stirring constantly for about a minute. Then add liquid from the pot and stir until thick. Add that to the pot and stir. Then add the mushrooms and onions and let it simmer for a few minutes. When your noodles are done cooking add a tablespoon of butter and the chopped chives. Serve the beef burgundy over the noodles.

Enjoy!I changed this recipe slightly by omitting the sugar and orange zest.

Thank you, Heather!  Now please go say hello at her blog.  I linked to a photography post I enjoyed...sure you will too.

Oh, and on a sidenote...I have some fun giveaways coming later in the week, so stay tuned!