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Beef Burgundy Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Beef round steak||1 1⁄2 Pound, cut into 1 inch pieces|
|Oil||5 Tablespoon (Divided)|
|Water||1 1⁄2 Cup (24 tbs)|
|Burgundy wine||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), halved|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Fresh mushroom||8 Ounce, sliced|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Noodles||2 Cup (32 tbs) (As Desired)|
Serving size: Complete recipe
Calories 3390 Calories from Fat 1364
% Daily Value*
Total Fat 154 g236.8%
Saturated Fat 11.4 g57.1%
Trans Fat 0 g
Cholesterol 0.3 mg
Sodium 3307.2 mg137.8%
Total Carbohydrates 211 g70.2%
Dietary Fiber 14.8 g59.4%
Sugars 15 g
Protein 238 g475.9%
Vitamin A 56.9% Vitamin C 110.8%
Calcium 30.7% Iron 112.9%
*Based on a 2000 Calorie diet
Shake to coat.
Heat 4 tablespoons Oil in Dutch oven.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme.
Heat to boiling.
Simmer 1 1/2 to 2 hours, or until beef is tender, stirring occasionally.
Stir in mushrooms; re-cover.
Simmer 20 to 30 minutes longer, or until mushrooms are tender.
Remove and discard garlic cloves and bay leaves.
Meanwhile, heat remaining 1 tablespoon Oil in small skillet.
Cook over moderate heat, stirring constantly, until almonds are lightly browned.
Stir into beef mixture just before serving.