Boeuf Bourgui-Gnonn

• 2 1/2 to 3 1/2 pounds top sirloin
• 5 Tablespoons salted butter
• 1/4 cup Cognac or good Brandy
• 2 teaspoons finely chopped garlic
• 2 teaspoons tomato paste
• 1 teaspoon meat glaze
• 4 teaspoons potato flour
• 2 cups chicken tock
• 1/2 cup red burgandy wine
• 1/4 cup madiera wine
• 1/4 cup dry sherry
• 2 teaspoons currant jelly
• Freshly Cracked pepper
• Garnish
• 6 oz lean salt pork
• 12 baby white onions
• 3 tablespoons salted butter
• 1 tablespoon grandulated sugae
• salt
• freshly cracked black pepper
• 6 oz firm white mushrooms
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 375. Trim all the fat and sinew away from the beef. Cut beef into 1 1/2 inch cubes. Heat 3 tablespoons butter in a heavy casserole over high heat. Brown the pieces of beef, a few at a time, quickly on all sides. When all have been browned, put all the meat back in the casserole. In a seperate little pan, heat the brandy, ignite, and pour it over the meat. Remover the meat, using a slotted spoon so that the juices stay. Melt 2 tablespoons butter in the casserole and add the garlic. Off the heat, stir in tomato paste, meat glaze, and potato flour

sirloin, butter, cognac, garlic, tomato paste, glaze, flour, chicken, red burgandy wine, madiera wine, sherry, currant jelly, freshly cracked pepper, lean salt, baby white onions, butter, grandulated sugae, salt, freshly cracked black pepper, white mushrooms, lemon juice, parsley

Taken from www.epicurious.com/recipes/member/views/boeuf-bourgui-gnonn-50037921 (may not work)