Beef Burgundy Casserole
|Boneless beef chuck||2 Pound|
|Paprika||1 1⁄2 Teaspoon|
|Beef bouillon cube||1 , dissolved in 0.5 cup hot water|
|Hot water||1⁄2 Cup (8 tbs), for dissolving beef bouillon cube|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Thyme leaves||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Pound, sliced|
|Small whole onions||1 Can (10 oz), drained well|
|Cornstarch||2 1⁄2 Tablespoon|
|Water||2 1⁄2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Trim excess fat from beef, then cut into 3/4 inch cubes.
Place meat in a 3 quart casserole; sprinkle with paprika.
Pour bouillon and wine over meat along with chopped onion, garlic, bay leaf, thyme, and pepper.
Cover with a lid or plastic wrap.
Microwave on HIGH (100%) for 5 minutes; stir well.
Microwave, covered, on medium (50%) for 30 minutes, stirring after 15 minutes.
Stir in mushrooms.
Microwave, covered, on medium (50%) for 30 more minutes (stirring after 15 minutes) or until meat is fork tender.
Remove bay leaf.
Stir in whole onions and sprinkle with salt to taste.
Stir together cornstarch and water, then stir into beef.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes (stirring after 2 minutes) or until sauce is bubbly and thickened.
Let stand, covered, for 10 minutes.
Before serving, sprinkle with parsley.