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Beef Bourguignonne Recipe
|Beef sirloin cubes||2 Pound (1 Kilogram, 2 Inches Cubes)|
|Condensed beef broth||2 Can (20 oz) (568 Milliliter)|
|Burgundy/Other dry red wine||250 Milliliter (1 Cup)|
|Garlic||1 Clove (5 gm), minced (Large Cloves)|
|Thyme||1⁄2 Teaspoon, crushed (2 Milliliter)|
|Carrots||4 Medium, cut in half|
|White onions||8 Small (Whole Onions)|
|Sliced fresh mushrooms||500 Milliliter|
|Cooked noodles/Rice||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3434 Calories from Fat 1140
% Daily Value*
Total Fat 127 g195.5%
Saturated Fat 50 g249.9%
Trans Fat 0.1 g
Cholesterol 550.8 mg
Sodium 5766.6 mg240.3%
Total Carbohydrates 282 g93.9%
Dietary Fiber 32.4 g129.5%
Sugars 66.7 g
Protein 244 g487.1%
Vitamin A 845% Vitamin C 201.7%
Calcium 64.7% Iron 127.2%
*Based on a 2000 Calorie diet
Brown beef in drippings; pour off fat.
Add crumbled bacon, soup, wine, garlic and thyme.
Cover; bake at 180°C (350°F) for 1 hour 15 minutes.
Add carrots, onions and mushrooms.
Bake 45 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.