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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef Burgundy Recipe

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This recipe for Beef Burgundy is from The Canes Cookbook II: Chef Surge Edition, 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:  
1 T. vegetable oil
2 lbs. round steak or other similar lean steak, cut into bite-size pieces
2 medium onions, sliced and separated into rings
1/2 lb. fresh mushrooms, sliced
1 1/2 T. all-purpose flour
1 t. salt
1/4 t. pepper
1 c. Burgundy
1/2 cup beef bouillon
Hot cooked rice or noodles
Directions:
Directions:
Heat oil in a heavy pan such as a Dutch Oven; add beef. Cook, stirring constantly, until browned. Remove beef and set aside. Add onion and mushrooms to drippings; saute' until tender. Remove and set aside.

Return beef to skillet; sprinkle with flour, salt, and pepper. Stir in wine and bouillon; bring to a boil. Cover, reduce heat, and simmer 1 1/4 hours or until tender. Add onion and mushrooms; cook until thoroughly heated. Serve over rice or noodles.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
My family does not like onions, so I use onion powder. Favor is there, but the onions aren't.

This recipe is the creation of a friend of mine in Alabama. She had it published in the May, 1983, edition of Southern Living.

 

 

 

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