Microwaved Beef Burgundy With Hot Rice Recipe

Summary

Preparation Time5 MinCooking Time18 Min
Ready In23 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless beef sirloin steak1 Pound
 Hot cooked rice1
 Mushrooms2 Cup (32 tbs), sliced (fresh)
 Onion1⁄2 Cup (8 tbs), chopped
 Garlic1 Clove (5 gm), crushed
 Butter1⁄4 Cup (4 tbs)
 Snipped parsley1 Tablespoon
 Bay leaf1
 Cold water3⁄4 Cup (12 tbs)
 All purpose flour1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 384 Calories from Fat 179

% Daily Value*

Total Fat 20 g31%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 30.2 mg

Sodium 9.1 mg0.4%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1.4 g5.5%

Sugars 1.7 g

Protein 27 g54.7%

Vitamin A 13.7% Vitamin C 13.3%

Calcium 2.3% Iron 9.3%

*Based on a 2000 Calorie diet

Directions

Cut steak into strips 1/4 inch wide and 2 inches long.
(Partially frozen meat is easier to cut.
Allow meat to thaw completely before cooking.) In 3-quart casserole combine mushrooms, onion, garlic, and butter.
Cover; cook at HIGH for 4 minutes.
Add steak, parsley, bay leaf, 3/4 teaspoon salt, and dash pepper.
Stir in wine.
Cover; cook at HIGH for 12 minutes, stirring once.
Combine water and flour; stir into mixture.
Cook at HIGH for 2 1/2 minutes till bubbly, stirring once.
Serve over rice.
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