Ground Beef Burgundy
|Lean ground beef||1⁄2 Pound|
|All purpose flour||1 1⁄2 Teaspoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Tablespoon|
|Canned sliced mushrooms||2 Ounce, drained (1 Can)|
|Thyme leaves||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chopped parsley||1 Tablespoon|
|Hot cooked rice/Hot cooked noodles||1 Cup (16 tbs)|
In a wide frying pan over medium-high heat, cook beef until crumbly.
Stir in flour and cook until it browns slightly.
Add wine, instant onion, mushrooms, thyme, bay leaf, and garlic.
Simmer, uncovered, stirring occasionally, for about 5 minutes or until liquid is slightly reduced.
Remove bay leaf and turn meat mixture into a serving dish; sprinkle with chopped parsley.
Serve over rice or noodles.