Easy Weeknight Beef Bourguignon
Another day, another old family classic finally recorded and photographed! This version of Beef Bourguignon is far from the traditional French classic.
In actuality, it’s a mash-up of the classic French Beef Bourguignon and Russian Beef Stroganoff. I’m not sure how my mom managed it years ago, but she essentially took the best parts of each recipe and combined them to create an even better version. She dropped the long cook time, the mushrooms and carrots from the classic French Beef Bourguignon and added the sour cream and egg noodles from the classic Russian Beef Stroganoff.
And bam! Mama Strong’s Beef Bourguignon, which could win prizes. She would always reserve a small bit of the crisped bacon to crumble on top of the dish at the end—heaven.
In the past couple years, I’ve worked up a version that is totally do-able within an hour on weeknights. We quickly crisp up some bacon, then brown the beef in the fat, cook up the onions, deglaze the pan with red wine and done!
- 4 slices thick-cut bacon
- 1 lb skirt steak cut into 1-inch cubes
- 1 large onion diced
- 3 cloves garlic minced
- 1/2 bottle of red wine
- 1 cup beef or veggie broth
- 1 1/2 teaspoons tomato paste
- 1 teaspoon fresh thyme
- salt and pepper
- 1/3 cup sour cream or greek yogurt
- 1/2 lb wide egg noodles
In a large saute pan, cook the bacon slices over medium heat until cooked through, about 10 minutes. Remove to a plate, leaving the fat in the pan. Once cooled, crumble the bacon.
Add the diced steak to the hot bacon fat in the pan and let cook for 5 minutes, stirring frequently, until browned. Remove to the plate with the bacon.
Add the diced onions to the hot pan and cook for 10 minutes until browned. Stir in the minced garlic and cook for 1 additional minute.
Toss the cooked steak, crumbled bacon and any juices from the plate back into the pan. Add the red wine, broth, tomato paste, thyme, and salt and pepper to taste. Stir well and bring to a simmer. Put a lid on the pan and let cook for 35 minutes.
In the meantime, bring a pot of water to a boil and cook the egg noodles.
Once the beef is done, lower the heat, then stir in the sour cream or greek yogurt and serve over the egg noodles.