Beef Burgundy
Ingredients:
| Number of Serving |
4 |
6 |
| |
|
|
| Beef Sirloin Steak 1/4 inch |
1 3/4 lbs. |
2 1/4 lbs. |
| All purpose Flour |
2 tbsp. |
3 tbsp. |
| Butter or
margarine |
2 tbsp. |
3 tbsp. |
| Coarsely chopped onion |
1/4 cup |
1/3 cup |
| Finely snipped parsley |
4 tsp. |
2 tbsp. |
| Garlic crushed |
1 small clove |
1 medium clove |
| Bay Leaf |
1 small |
1 medium |
| Salt |
1/2 tsp. |
3/4 tsp. |
| Pepper |
dash |
dash |
| Canned whole mushrooms drained |
8 oz. |
2 - 8 oz. |
| Red Wine |
3/4 cup |
1 cup |
| Water |
1/2 cup |
3/4 cup |
| |
|
|
For 4 and 6 servings:
Cut steak into bite size cubes. Shake with flour to coat, making sure all
flour is used. Melt butter or margarine in skillet. Brown steak pieces on all
sides. Remove from heat. Add onion, parsley, garlic, bay leaf, salt and pepper.
Stir in mushrooms, Red Wine and water. Heat mixture to boiling. Reduce heat and
simmer, covered about 1 hour or until meat is tender. Remove bay leaf. If
desired, transfer Beef Burgundy to chafing dish to keep hot. Serve over hot
fluffy rice or hot cooked noodles.
Red Wine - Can be Cabernet Sauvignon, Merlot, Pinot Noir or a Red Wine of ones
choosing.
There are more
Old Wine Drinkers Than Old Doctors - German Proverb
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