Beef Burgundy
Ingredients
- 1/4 lb mushrooms sliced
- 6 small pearl onions cut into fourths
- 3 Tbs butter
- 1/4 lb bacon diced
- 1 lb Top Sirloin steak cut into 1″ cubes or 1 pkg. Tenderloin tips, cut in cubes
- 1 Tbs flour
- 1/2 cup Burgundy wine
- 3/4 cup beef broth
- 1 bay leaf
- 2 cloves garlic minced
- 1/2 tsp ground thyme
- 1 1/2 cups carrots diagonally sliced
- Salt
- Pepper
- hot buttered noodles
- 1 1/2 Tbs parsley chopped
Instructions
- In a large skillet, sauté mushrooms and onions in hot butter until golden brown.
- Remove from skillet and set aside.
- Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
- Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
- Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.
- Add wine, beef broth, bay leaf, garlic and thyme.
- Simmer, covered, for 30 minutes, stirring frequently.
- Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
- Season with salt and pepper.
- Before serving, remove bay leaf.
- Serve over hot buttered noodles.
- Sprinkle with parsley.
Nutrition values
Calories: 717.3 kcal | Carbohydrates: 12.4 g | Protein: 34.9 g | Fat: 55.7 g | Sodium: 811.4 mg