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Quick Beef Burgundy

Type: Meat
Courses: Main Course
Serves: 5 people

Recipe Ingredients

3 cups 711mlDry red wine
2 cups 474mlShallots - thinly sliced (large)
3 tablespoons 45mlButter - room temperature
2 tablespoons 30mlOil
1/2 lb 227g / 8ozLarge white mushrooms - quartered
30   Frozen pearl onions - (6 oz) - thawed
1   Beef broth - (14 1/2 oz)
2   Garlic cloves - whole
1 teaspoon 5mlDried thyme
1   Bay leaf
18   Baby carrots - peeled
1 tablespoon 15mlFlour
1 lb 454g / 16ozThinly-sliced rare roast beef - cut 1" pieces
1/2 cup 46g / 1.6ozMinced parsley
  Freshly-ground black pepper - to taste

Recipe Instructions

Simmer the wine and shallots in a 2 1/2 quart saucepan until reduced by half. Set them aside.

Meanwhile, melt 2 tablespoons of butter with the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring constantly, until lightly browned, about 3 minutes. Add the onions and cook until lightly browned, about 3 minutes longer.

Turn the heat to medium-high and add the broth, garlic, thyme and bay leaf. Simmer until the broth is reduced to 1 cup, about 5 minutes. Add the wine mixture and carrots. Adjust the heat to medium and simmer until the carrots are tender, about 6 minutes.

In a small bowl, mix together the flour and the remaining tablespoon of butter until thoroughly blended. Add the beef and parsley to the pan. Stir in the butter-flour mixture and cook, stirring, until it's completely absorbed and the sauce is thickened. Add pepper to taste. Remove the garlic and the bay leaf before serving.

If you have leftover steamed potatoes, reheat them to accompany this dish. Otherwise, broad egg noodles cooked and then tossed with butter makes a fine accompaniment. Serve a green salad, some crusty bread and a nice glass of red wine.

This recipe yields 4 to 5 servings.

Each of 5 servings: 399 calories; 630 mg sodium; 92 mg cholesterol; 20 grams fat; 29 grams carbohydrates; 30 grams protein; 4.25 grams fiber.

Source:
The Los Angeles Times, 01-10-2001

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