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Simple Beef Burgundy

  Flank steak 1 Pound
  Dry red wine 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄2 Pound
  Scallions 1 Bunch (100 gm) (Around 6-8 Pieces)
  Butter 4 Tablespoon
  Garlic 2 Clove (10 gm), minced/ crushed through a press
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef broth 1⁄4 Cup (4 tbs)
  Tarragon 1 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)

1 Cut the steak with the grain into about 2-inch-wide strips. Then cut each strip across the grain into 1/4-inch-thick slices.
2 Place the sliced beef in a medium bowl, add the wine and let marinate at room temperature while you prepare the vegetables.
3 Cut the mushrooms into 1/4 inch slices. Cut the scallions into 2-inch lengths.
4 In a large skillet, melt 2 tablespoons of the butter over medium heat until hot but not smoking. Add the garlic, mushrooms and scallions and stir-fry until the mushrooms are limp, about 5 minutes. Scoop the vegetables and pan juices into a bowl and set aside.
5 Place the flour, salt and pepper in a plastic or small paper bag.
6 Reserving the marinade, drain the beef in a colander or strainer. Place the drained beef in the bag of seasoned flour and shake to coat.
7 Wipe the skillet dry with paper towels. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the beef and stir-fry until browned, 3 to 4 minutes.
8 Add the sauteed vegetables and any liquid, the reserved marinade, the broth and tarragon. Bring to a boil and cook, stirring, until the sauce thickens, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Simple Beef Burgundy Recipe