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This recipe also works with portobello mushrooms for a really robust flavor.
If you don't want to use burgundy, you can use red cooking wine, but add a dash of liquid smoke to liven up the dish and give it a richer flavor.
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| Beef Burgundy |
Ingredients
(8 servings - 24 g protein and 5.5 g carb per serving)
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| 2 pounds |
beef round steak |
| 1/4 cup |
all-purpose flour |
| 1/4 cup |
margarine |
| 1/2 cup |
onion, coarsely chopped |
| 1 tbsp |
parsley, finely snipped |
| 1 medium |
garlic clove, crushed |
| 1 whole |
bay leaf |
| 1 tsp |
salt |
| 6 oz |
canned whole button mushrooms, drained |
| 1 cup |
burgundy |
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- Cut steak into bite-size pieces.
- Coat steak with flour by tossing about in closed plastic bag.
- Heat skillet over medium heat.
- Melt margarine.
- Brown meat on all sides, stirring constantly.
- Remove from heat.
- Add onion, parsley, garlic, bayleaf, salt, and dash of pepper.
- Stir in mushrooms, wine, and 1/2 cup water.
- Return to medium-high heat.
- Bring to boil.
- Reduce heat.
- Cover and simmer for 1 hour.
- Add more water during cooking, if needed.
- Remove bay leaf.
- Serve while hot.
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