Why this recipe works: Fruity, medium-bodied red wines, such as C�tes du Rh�ne or pinot noir, work best for our Quick Beef Burgundy. We used flour and butter to thicken the sauce and mimic the effect of hours of simmering in just a few minutes.
1. Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.
2. Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 328 | ||
Calories from Fat: 79 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 254mg | 9 % | |
Potassium 442.7mg | 12 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 15.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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