Simple Beef Burgundy
|Flank steak||1 Pound|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Scallions||1 Bunch (100 gm) (Around 6-8 Pieces)|
|Garlic||2 Clove (10 gm), minced/ crushed through a press|
|Beef broth||1⁄4 Cup (4 tbs)|
|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.
Serving size: Complete recipe
Calories 1561 Calories from Fat 684
% Daily Value*
Total Fat 75 g114.7%
Saturated Fat 41.2 g205.9%
Trans Fat 0 g
Cholesterol 249 mg83%
Sodium 1909.8 mg79.6%
Total Carbohydrates 58 g19.4%
Dietary Fiber 6.5 g26.2%
Sugars 7.7 g
Protein 107 g214.8%
Vitamin A 66.8% Vitamin C 65.3%
Calcium 19.7% Iron 59.3%
*Based on a 2000 Calorie diet