Beef Burgundy Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group

Ingredients

 Boneless beef sirloin steak3⁄4 Pound, trimmed of fat
 Cooking oil4 Teaspoon
 Cornstarch4 Teaspoon
 Onion1 Medium, sliced and separated into rings
 Burgundy1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Instant chicken bouillon granules1 Teaspoon
 Dried oregano1⁄8 Teaspoon, crushed
 Dried thyme1⁄8 Teaspoon, crushed
 Bay leaf1
 Pepper1 Dash
 Sliced fresh mushrooms1 Cup (16 tbs)
 Hot cooked rice2 Cup (32 tbs)
 Beef boneless sirloin steak3⁄4 Pound, trimmed of fat

Nutrition Facts

Serving size: Complete recipe

Calories 2002 Calories from Fat 636

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1176 mg49%

Total Carbohydrates 156 g52.1%

Dietary Fiber 5.6 g22.5%

Sugars 8.8 g

Protein 153 g305%

Vitamin A 2.7% Vitamin C 27.2%

Calcium 8.9% Iron 43.4%

*Based on a 2000 Calorie diet

Directions

Partially freeze beef; slice thinly into bite-size strips.
In 2-quart saucepan cook half the beef in half the hot oil over medium-high heat till browned.
Remove beef.
Repeat with remaining beef and oil.
Return all beef to pan, Stir in cornstarch.
Add onion, burgundy, water, bouillon granules, or egano, thyme, bay leaf, and pepper.
Cook, covered, over low heat 35 to 45 minutes or till tender, adding mushrooms 5 minutes before end of cooking time.
Remove bay leaf.
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