When you want the classic French bistro flavors of beef bourguignon, but don't have the time for tenderizing chunks of tough meat with long simmering, make the meatball version. An Australian Shiraz is a good bet for the wine because it usually isn't aged in oak, so the sauce won't have any off, woodsy flavors. Choose among boiled new potatoes, egg noodles, or even polenta as a side dish for this ragout.
Ingredients
Makes 4 to 6 servings
Meatballs
Bourguignon sauce
Step 1
1. To make the meatballs, place the bread crumbs in a large bowl. Sprinkle with the milk and let stand until the crumbs soften, about 3 minutes. Add the ground round, eggs, shallots, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Step 2
2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
Step 3
3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
Step 4
4. Transfer the meatballs to a plate. Pour out any fat in the pan. Heat the pan over medium-high heat until sizzling. Add 1/2 cup water and bring to a boil, scraping up the browned bits with a wooden spatula. Remove the pan from the heat and set aside.
Step 5
5. Meanwhile, start the sauce. Combine the oil and pancetta in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta is browned, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
Step 6
6. Increase the heat to medium-high. Add the mushrooms to the fat in the saucepan and cook, stirring occasionally, until browned, about 7 minutes. Stir in the shallots and cook until they soften, about 2 minutes. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the deglazed pan juices, the broth, wine, brandy, if using, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.
Step 7
7. Return the meatballs and the pancetta to the skillet and cover with the lid ajar. Cook until the carrot is tender, about 15 minutes. Season with salt and pepper. Serve hot, sprinkled with parsley.
Leave a Review
Reviews (7)
Back to Top做了这个晚宴,很喜欢。我有一个lready purchased ground chuck, ground pork and ground veal so made the meatballs using all three meats, I think it made it even better! Mixed the meatballs two days early and left in fridge for flavors to meld. This recipe is a keeper!
lreynolds
Houston, TX
9/9/2015
Made this last week and my family loved it. I have a husband who wants steak or BBQ and kids who want mac send cheese, pizza etc... I am a mom o wants good found. I put this in a recipebox
kephrm
Rio Rancho, NM
7/25/2014
I haven't yet made this, but was amazed to find it.... this was my mother's "party dish" in the 1950's --- and I had looked for it before and never found it. I am so thrilled. I love making -- or reinventing, or deconstruction -- the dishes my mother (a very reluctant and not very good cook) made in my childhood. I will now make this... and share the recipe with my sister
lztb
Los Angeles/London
8/18/2013
I made this Beef Meatball Bourguignon for my boyfriend and a house guest when I had some meatballs languishing in the freezer. I didn't want to make them with the usual tomato sauce and pasta and luckily found this recipe. We all loved this dish. Now when my friends talk about my cooking they always talk about this meal being one of "restaurant quality". I kid you not! I am not a cook by any stretch of the imagination. Enjoy!
disida
London
3/30/2013
Urp! Rich and heavy. A artery killer but I will go to my grave with a smile knowing that I made this dish. Served with egg noodles.
johnnyl88
Vancouver BC
3/24/2013
A very fun recipe. Easy to make and very tasty. Seemed like maybe one or two steps too many, but well worth the effort. Of course it tastes even better the next day.
Bev58
Pleasant Hill, CA
1/18/2012
