Elderberry Braised Beef ]
This simple dish when prepared with Kansas beef can take on the name of the Bourguignon of Kansas. Although any beef is quite delicious
3 lbs Kansas beef, petite shoulder tender, trimmed and cubed
2 Tbsp corn oil
2 cups diced yellow onions
2 tbsp crushed garlic
3 tsp salt
Freshly ground pepper
4 cups quartered mushrooms
4 - 5 sprigs of fresh thyme
3 ea. bay leaves
2 cups Kansas Elderberry Wine
1 ½ cups beef stock
2 Tbsp corn starch dissolved in ¼ cup water
Preparation
In a medium size cooking pan, heat oil and sear beef in small batches on medium high heat. Add about a 1/3 of it first, do not stir it or move it too much in the pan, allow it to dry and brown before adding the second batch. Move the cooked beef to one side of the pan and add the uncooked beef, again allow it to dry and brown before stirring it. Repeat same process until all beef is browned.
Add onions, garlic, salt and pepper and brown few more minutes, until pot is nicely caramelized. Add bay leaves, thyme, mushrooms and deglaze immediately with wine. Turn heat down and scrape the bottom of the pot real good. Cook few minutes and add beef stock, cover and let simmer 20 to 30 minutes. Stir in corn starch and water mixture and mix it in real quick. Bring to boil again and serve
Voila! The Bourguignon of Kansas
