Beef, Burgundy Style Recipe

In a small bowl mix together beef broth flour tomato paste and demi glace; set aside.

Heat bacon drippings in a large heavy skillet over medium heat. Add beef and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions and cook about 5 minutes. Blend in the tomato paste mixture and bring to a rapid boil stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley rosemary thyme and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.

Return beef to skillet. Cover and simmer over low heat for about 3 hours or until beef is tender.

Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish sprinkled with parsley.