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Beef Burgundy With Mushroom Caps

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  Cubed beef 3 Pound, cut into 1 inch pieces
  Butter 1
  Flour 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Burgundy 1 1⁄2 Cup (24 tbs)
  White onions 1⁄2 Pound, sliced
  Carrots 1 , sliced
  Mushroom caps 1⁄2 Cup (8 tbs)
  Scallion 6 , diced
  Garlic cloves 1 , crushed
  Thyme leaves 1 Pinch
  Parsley leaves 1 Pinch
  Bay leaves 1 Pinch
  Brandy 175 Milliliter

Brown beef cubes in 2 tablespoons butter.
Remove meat and add flour, salt, pepper and Burgundy.
Simmer until thickened.
Place meat cubes in large casserole and add Burgundy sauce.
In skillet saute onions, carrot, mushrooms, scallions and garlic in small amount of butter.
When onions start to soften, add mixture to the meat cubes in casserole.
Add thyme, parsley and bay leaf.
Add enough water to reach the level of meat.
Place casserole in 350-degree oven and simmer for 3 to 4 hours.
Just before serving, add brandy.

Recipe Summary

Main Dish

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