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Beef Burgundy

Diet.Chef's picture
  Boneless beef sirloin steak 3⁄4 Pound, trimmed of fat
  Cooking oil 4 Teaspoon
  Cornstarch 4 Teaspoon
  Onion 1 Medium, sliced and separated into rings
  Burgundy 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Dried oregano 1⁄8 Teaspoon, crushed
  Dried thyme 1⁄8 Teaspoon, crushed
  Bay leaf 1
  Pepper 1 Dash
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Hot cooked rice 2 Cup (32 tbs)
  Beef boneless sirloin steak 3⁄4 Pound, trimmed of fat

Partially freeze beef; slice thinly into bite-size strips.
In 2-quart saucepan cook half the beef in half the hot oil over medium-high heat till browned.
Remove beef.
Repeat with remaining beef and oil.
Return all beef to pan, Stir in cornstarch.
Add onion, burgundy, water, bouillon granules, or egano, thyme, bay leaf, and pepper.
Cook, covered, over low heat 35 to 45 minutes or till tender, adding mushrooms 5 minutes before end of cooking time.
Remove bay leaf.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2437 Calories from Fat 1040

% Daily Value*

Total Fat 119 g182.7%

Saturated Fat 39.7 g198.5%

Trans Fat 0 g

Cholesterol 364.5 mg121.5%

Sodium 1514.6 mg63.1%

Total Carbohydrates 159 g53.1%

Dietary Fiber 6.5 g26.1%

Sugars 10.3 g

Protein 148 g296.7%

Vitamin A 2.7% Vitamin C 30.4%

Calcium 21.4% Iron 106.7%

*Based on a 2000 Calorie diet

Beef Burgundy Recipe