Simple Beef Burgundy Recipe
Do you think you need to frequent a restaurant for simple beef burgundy, when you can make it at home? This simple beef burgundy as a main dish is a winner! Simple beef burgundy gets its taste from beef. Whenever you try out this simple beef burgundy, don't forget to let me know your observations about it .
Ingredients
1 pound flank steak
1/2 cup dry red wine
1/2 pound mushrooms
1 bunch scallions (6 to 8)
4 tablespoons butter
2 cloves garlic, minced or crushed through a press
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
1 teaspoon tarragon
1/4 cup chopped parsley (optional)
Directions
1 Cut the steak with the grain into about 2-inch-wide strips. Then cut each strip across the grain into 1/4-inch-thick slices.
2 Place the sliced beef in a medium bowl, add the wine and let marinate at room temperature while you prepare the vegetables.
3 Cut the mushrooms into 1/4 inch slices. Cut the scallions into 2-inch lengths.
4 In a large skillet, melt 2 tablespoons of the butter over medium heat until hot but not smoking. Add the garlic, mushrooms and scallions and stir-fry until the mushrooms are limp, about 5 minutes. Scoop the vegetables and pan juices into a bowl and set aside.
5 Place the flour, salt and pepper in a plastic or small paper bag.
6 Reserving the marinade, drain the beef in a colander or strainer. Place the drained beef in the bag of seasoned flour and shake to coat.
7 Wipe the skillet dry with paper towels. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the beef and stir-fry until browned, 3 to 4 minutes.
8 Add the sauteed vegetables and any liquid, the reserved marinade, the broth and tarragon. Bring to a boil and cook, stirring, until the sauce thickens, 1 to 2 minutes.
2 Place the sliced beef in a medium bowl, add the wine and let marinate at room temperature while you prepare the vegetables.
3 Cut the mushrooms into 1/4 inch slices. Cut the scallions into 2-inch lengths.
4 In a large skillet, melt 2 tablespoons of the butter over medium heat until hot but not smoking. Add the garlic, mushrooms and scallions and stir-fry until the mushrooms are limp, about 5 minutes. Scoop the vegetables and pan juices into a bowl and set aside.
5 Place the flour, salt and pepper in a plastic or small paper bag.
6 Reserving the marinade, drain the beef in a colander or strainer. Place the drained beef in the bag of seasoned flour and shake to coat.
7 Wipe the skillet dry with paper towels. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the beef and stir-fry until browned, 3 to 4 minutes.
8 Add the sauteed vegetables and any liquid, the reserved marinade, the broth and tarragon. Bring to a boil and cook, stirring, until the sauce thickens, 1 to 2 minutes.
