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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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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4418 Calories from Fat 2276

% Daily Value*

Total Fat 255 g391.8%

Saturated Fat 121.2 g606.2%

Trans Fat 0 g

Cholesterol 1086.8 mg362.3%

Sodium 3006.7 mg125.3%

Total Carbohydrates 63 g21%

Dietary Fiber 10.8 g43.3%

Sugars 15.4 g

Protein 290 g579.5%

Vitamin A 280.9% Vitamin C 67.7%

Calcium 23.8% Iron 168.4%

*Based on a 2000 Calorie diet


Beef Burgundy With Mushroom Caps Recipe