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Beef Burgundy

Meat.Bible's picture
Ingredients
  Beef round steak 2 1⁄2 Pound (1/4 Inch Thick)
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Coarsely chopped onions 1⁄2 Cup (8 tbs)
  Finely snipped parsley 1 Tablespoon
  Garlic clove 1 Medium, crushed
  Bay leaf 1
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Dash
  Canned whole mushrooms 6 Ounce, drained (1 Can)
  Burgundy 1 Cup (16 tbs)
  Hot cooked rice 2 Cup (32 tbs)
Directions

Cut steak into bite-size pieces; coat with flour.
In 12-inch skillet, quickly brown half the steak on both sides in melted butter; remove meat.
Brown remaining meat.
Remove from heat; return all meat to skillet.
Add onion and next 5 ingredients.
Stir in mushrooms, wine, and 1/2 cup water.
Bring to boiling; reduce heat and simmer, covered, about 1 hour or nil tender.
Add more water during cooking if necessary.
Remove bay leaf.
Serve over fluffy hot cooked rice.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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