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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Burgundy Recipe

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This recipe for Beef Burgundy is from LIFE ON A PLATE, 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 T. all-purpose flour
½ tsp. salt
¼ tsp. black pepper
1 to 1 1/4 pounds lean stew beef
1 T. butter
1 T. vegetable oil
½ cup sliced carrots
½ cup dry red or burgundy wine
1½ cups beef broth
8 oz. fresh mushrooms, sliced (about 2 cups)
1 clove garlic, minced
1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen
12 ounces egg noodles, uncooked
Directions:
Directions:
Combine flour, salt, and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally, until meat is browned. Repeat with remaining meat. Return all meat to the Dutch oven; add carrots, wine, bouillon, mushrooms, and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 hour, or until meat is tender. Add onions and continue cooking until heated through. Cook noodles according to package directions; drain well. To serve, arrange meat mixture over noodles on a large platter or in individual shallow bowls. Serves 4.

 

 

 

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