hadn't in my
I'm not sure portabellas are a good choice for beef burgonien. (My orginal resposne was for a way to use up extra mushrooms before a trip, and I buttumed they were store-buttons). Kind of a waste of portabella and beef. IMHO.
I have an excellent recipe, but I have seen others use it and have it turn out all the way from soup to goo rather than as a rich thick stew. So its one of those dishes where the untold details count a lot. After making it several times, I swear that all the old home kitchens in France all have a heavy iron pot where they throw all the leftover stuff to make stew. No frenchman would eat the stuff made in other pots.
1) BB is a slow cooked dish done in a heavy iron pot with a heavy iron lid. Try it in aluminum, and its wet slop. 2) any wine but actual burgundy really screws it up. Cooking wine gets salted beef slop. 3) I have tried making it with various cuts of beef - it's chuck or it goes downhill fast, and leaner cuts just don't work. Rump makes unsmoked jerky soup 4) I use my finger to run some of the wine-broth around the rim before putting it in the oven. Acts a little like a seal. Of course, I check the wine occasionally (just to be sure it hasn't soured) and talk french to it, as well. 5) The browning in flour makes the gravy paste, and the wine is the liquid for the gravy. So basically it's leftover fresh vegs and meat simmered for 3-4 hours in a gravy made from flour and beef fat and wine.
Weird Hamburger 956It sounds like you are starting with too low a heat, or put too much ground beef in the pan at once, or are using a pan...
Even the garbage disposal didn't want either! the world and we'll never have to change it again. -- Swami Beyondanada
