Country Bourguignonne

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  • steak tips
  • rice wine
  • soy sauce
  • fish sauce
  • cloves garlic
  • fresh ginger
  • jalapeno
  • yellow onion
  • carrots
  • extra virgin olive oil
  • instant flour
  • potato starch
  • apple jack
  • beef stock
  • sangria wine
  • kosher salt
  • coarse ground black pepper
  • bay leaves
  • sugar snap peas
  • wide noodles

Dice the steak tips, and marinade in a combination of rice wine, soy sauce, and a little bit of fish sauce.

Crush the garlic, mince the ginger ginger, seed and mince the jalapeno, dice the onion, peel and dice the carrots.

Heat the oil in a pan. Cook the garlic, ginger, jalapeno, and onion. When the onions are soft, add the carrots.

Remove the steak tips from the marinade, and dry with a paper towel. Lightly coat with a combination of instant (Wondra-style) flour and potato starch. Cook the steak tips in the pan with everything else, until browned and the pan is dry.

At this point, Once the onions are soft, pour the apple jack over the vegetables in the pot, and ight the apple jack with a long match.

Once the flames have gone out, add some beef stock and sangria (about 50/50). Add salt and pepper to taste. Add bay leaves.

Stew for a while over low. Remove the strings from the sugar snap peas, and cut in half.

Remove the bay leaves. Cook the noodles according to directions. Add the peas to the stew.

Serves: ??

Preparation time: 60-75 minutes