Microwaved Beef Burgundy With Hot Rice Recipe
Summary
Ingredients
| Boneless beef sirloin steak | 1 Pound | |
| Hot cooked rice | 1 | |
| Mushrooms | 2 Cup (32 tbs), sliced (fresh) | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Garlic | 1 Clove (5 gm), crushed | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Bay leaf | 1 | |
| Cold water | 3⁄4 Cup (12 tbs) | |
| All purpose flour | 1⁄4 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 mg10.1%
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
(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.
Chef
