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Easy Beef Burgundy
4 Servings
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Easy Beef Burgundy Ingredients
4 sl
Bacon
1 c Burgundy wine
1 c
Onion
; chopped
1 c Water
2 lb Round
steak
; cut into bite
1 tb Dried
parsley
flakes
1 pn
Salt
; to taste
1 tb Dried
celery
flakes
1 pn
Pepper
; to taste
1 ts Dried
thyme
2 c Whole fresh
mushroom
s, or 1
1
Bay leaf
1 ts
Garlic
; chopped
2 tb
Flour
Instructions for Easy Beef Burgundy
My old Sunset "Favorite Recipes" cookbook has a "Beef Burgundy" recipe which Ive made for years. Over time, Ive adapted the recipe to take advantage of a few shortcuts without sacrificing the great flavor. The following is my version: In a Dutch oven or heavy saucepan cook the onion and bacon until onion is soft, but not browned. With a slotted spoon, remove onion and bacon and set aside. Add the round steak to the pan drippings and cook until browned on all sides. Sprinkle the meat with salt and pepper, then add the mushrooms, garlic, wine, water, parsley, celery, thyme, and bay leaf. Return the onion and bacon to the pan and stir well, then cover and cook over low heat for 1-1/2 hours, or until meat is tender. Keep an eye on the liquid in the pan and add water and reduce heat if it seems to be boiling away quickly. When tender, with a slotted spoon, remove meat mixture from the liquid to a serving bowl. Discard the bay leaf. In a cup, mix some of the hot liquid with the flour, then stir into the liquid remaining in the pan. Cook stirring constantly until thickened (should only take about 1 minute). Pour the thickened liquid over the meat mixture in the serving bowl, stir to mix, and serve immediately over rice. Contributor: Ken Gregg Posted to MM-Recipes Digest V4 #159 by Shirley Jackson
on Jun 07, 1997
Main Ingredient:
Beef
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bacon
Celery
Flour
Garlic
Mushroom
Onion
Parsley
Salt
Steak
Thyme
Beef
Celery
Mushrooms
Garlic
Onion
Parsley
Steak
Wine
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