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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

(ATK) Quick Beef Burgundy Recipe

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This recipe for (ATK) Quick Beef Burgundy is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 pounds sirloin steak tips, cut into 1-inch chunks
* Salt and pepper
* 4 slices bacon, chopped
* 8 ounces cremini or white mushrooms, quartered
* 1 cup frozen pearl onions, thawed
* 3 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 2 cups red wine
* 1 cup low-sodium chicken broth
* 2 teaspoons minced fresh thyme
Directions:
Directions:
1. Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.

2. Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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