Beef Burgundy
This Beef Burgundy recipe features tender sirloin cubes simmered with mushrooms, pearl onions, bacon, and carrots in a rich Burgundy wine and beef broth sauce. It is served over hot buttered noodles and garnished with fresh parsley for a classic, hearty meal.
Ingredients
- 1/3 lb bacon diced
- 1 1/3 bay leaf
- 1 cup beef broth
- 2/3 cup Burgundy wine
- 4 Tbs butter
- 2 cups carrots diagonally sliced
- 1 1/3 Tbs flour
- 2 2/3 cloves garlic minced
- 2/3 tsp ground thyme
- hot buttered noodles
- 1/3 lb mushrooms sliced
- 2 Tbs parsley chopped
- Pepper
- Salt
- 8 small pearl onions cut into fourths
- 1 1/3 lb Top Sirloin steak cut into 1" cubes or 1 pkg. Tenderloin tips, cut in cubes
Instructions
- In a large skillet, sauté 1/3 lb sliced mushrooms and 8 small pearl onions cut into fourths in 4 tablespoons hot butter until golden brown.
- Remove the mushrooms and onions from the skillet and set aside.
- Add 1/3 lb diced bacon to the skillet and fry until crisp; remove with a slotted spoon and reserve.
- Add 1 1/3 lb Top Sirloin steak cut into 1" cubes (or 1 package Tenderloin tips, cut in cubes) to the skillet and fry in the bacon fat, stirring frequently, until well browned.
- Return the mushroom and onion mixture to the skillet and add 1 1/3 tablespoons flour; toss until the flour disappears.
- Add 2/3 cup Burgundy wine, 1 cup beef broth, 1 1/3 bay leaves, 2 2/3 cloves minced garlic, and 2/3 teaspoon ground thyme.
- Simmer, covered, for 30 minutes, stirring frequently.
- Add 2 cups diagonally sliced carrots and the cooked bacon, and cook covered for 15 minutes longer.
- Season with salt and pepper to taste.
- Before serving, remove the bay leaves.
- Serve the beef mixture over hot buttered noodles.
- Sprinkle with 2 tablespoons chopped parsley.
Notes & Wine Advice
Serving Advice
Serve this rich and flavorful Beef Burgundy over hot buttered noodles to soak up the delicious sauce. A simple green salad with a light vinaigrette pairs well to balance the richness. For a complete meal, consider crusty French bread to mop up any remaining sauce. Garnish with fresh chopped parsley for a bright finish. This dish is perfect for a cozy family dinner or a special occasion where hearty comfort food is appreciated.Variations
For a different texture and flavor, you can substitute the Top Sirloin steak with tenderloin tips as suggested. If you prefer a thicker sauce, increase the flour slightly or reduce the liquid by simmering uncovered for a few minutes at the end. For a lower-fat version, use turkey bacon instead of pork bacon and reduce the butter by half. You can also add other root vegetables like parsnips or turnips along with the carrots for added sweetness and variety. To make it gluten-free, use a gluten-free flour blend instead of regular flour and ensure the beef broth is gluten-free.Wine Advice
Pinot Noir: Pinot Noir complements Beef Burgundy beautifully due to its light to medium body and bright acidity, which balances the richness of the beef and the earthiness of the mushrooms and bacon. Beaujolais: Beaujolais, made from Gamay grapes, offers fruity and fresh notes that enhance the wine sauce in the dish without overpowering the delicate flavors of the pearl onions and carrots. For an alcohol-free option, substitute the Burgundy wine with a combination of grape juice and a splash of balsamic vinegar or use a non-alcoholic red wine to maintain the depth of flavor. Estimated ingredient cost: USD 6.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of all ingredients as listed, assuming four equal servings. The beef is trimmed of excess fat, and the broth is standard beef broth. Butter and bacon fat are included in the fat content. The serving size corresponds to one quarter of the prepared dish served over noodles. Sodium includes added salt and naturally occurring sodium in broth and bacon. Optional sides and drinks are excluded.Nutrition values
Calories: 717.3 kcal | koolhydraten: 12.4 g | Eiwitten: 34.9 g | Vet: 55.7 g | Verzadigd vet: 20 g | Natrium: 811.4 mg | Suiker: 5 g