Beef Burgundy


Photo: flickr user Lil' Dee
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Ingredients

pound Fresh Mushrooms, sliced
6 smalls Pearl Onions, cut in quarters
3 tablespoons Butter
pound Bacon, diced
1 pound Top Sirloin Steaks, cut in 1-inch cubes
1 tablespoon Flour
cup Burgundy, wine
cup Beef Broth
1 Bay Leaf
2 Cloves Garlic, minced
teaspoon Ground Thyme
cup Carrots, diagonally sliced
Salt And Pepper, to taste
Noodles, hot, buttered
teaspoon Chopped Parsley

Preparation

1
In large skillet, saute mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside.
2
Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
3
Add top sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
4
Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.
5
Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently.
6
Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
7
Season with salt and pepper.
8
Before serving remove bay leaf. Serve over hot buttered noodles.
9
Sprinkle with parsley.

Tools

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Tags:

steaks
beef
meats
veal
hot

Yield:

1.0 servings

Added:

Wednesday, February 10, 2010 - 7:14pm

Creator:

Anonymous

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