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Burgundy Beef

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  Lean beef boneless steak 1 Pound (Such As Top Sirloin, About 3/4 Inch Thick)
  Lean boneless beef steak 1 Pound (Such As Top Sirloin, About 3/4 Inch Thick)
  Mushrooms 1⁄4 Pound
  Dry red wine 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 1⁄2 Tablespoon
  Dry chervil 1⁄4 Teaspoon
  Dry tarragon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Marjoram leaves 1⁄8 Teaspoon
  All purpose flour 1 1⁄2 Tablespoon

Red wine and savory herbs go into an aromatic marinade and sauce for this light but hearty beef dish.
Trim and discard fat from meat.
Cut steak into 1/8-inch-thick slices, 2 to 3 inches long.
Thinly slice mushrooms.
In a medium-size bowl, combine beef and mushrooms.
Cover with wine.
Let stand at room temperature for about 15 minutes or cover and refrigerate for up to 3 hours.
Lift meat and mushrooms from marinade and drain, reserving marI- nade.
In a wide nonstick frying pan, melt butter over medium heat; stir in chervil, tarragon, salt, and marjoram.
Add meat and mushrooms.
Cook, stirring, just until meat is no longer pink (4 to 5 minutes).
Sprinkle with flour, blend in marinade, and cook, stirring, until slightly thickened.

Recipe Summary

Main Dish

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Burgundy Beef Recipe