TAG | mushroom
For those of you that don’t live in SoCal, it’s been raining like the dickens out here. Like nonstop. For 5 days. Basically California was broken. It was as close to winter as it can get in LA, so I immediately began craving all those warm-you-to-the-core dishes that my mama used to cook for us when I was a young’un. Black bean soups, beef stews, sweet and sour pork, creamed chipped beef, pot roast… you know, all those amazing wintertime delights that could never taste as good in a restaurant as in your mama’s kitchen.
One such dish is Beef Burgundy, which is basically a simpler, homestyle version of Julia’s Boeuf Bourguignon. The biggest difference is that the bacon and carrot is removed, and the red wine is often a combo of wine and tomato sauce, or for those on slim budgets, just tomato sauce. So sans recipe, I decided to whip up a batch of beef burgundy from the recollections of watching my mama make it back in PA combined with a few tricks of my own. I think she’d agree I did it justice.
