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How To make Hearty Burgundy Meatballs
1 lb Lean ground beef
1 lg Egg
1 c Fresh bread crumbs,
About 2 slices bread 1 ts Salt
1/4 ts Freshly ground black pepper
2 tb Vegetable oil
3 md Carrots,peeled and sliced,
About 1 cup 2 c Quartered medium-size fresh
Mushrooms, about 8 oz. 8 oz Pearl onions, peeled and
Halved, about 1 1/2 cups 2 tb All-purpose flour
1/2 c Red burgundy or other dry
Red wine 1 Envelope instant beef
Bouillon 3 tb Chopped fresh parsley
1 12" loaf French bread
Sliced In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
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