Boeuf Bourguigon

4 pound beef, top round or sirloin
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice

Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.

Cover casserole and bake in 350º F oven for 2½ hours.

When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.

While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.

Bommy