Slimming Beef Burgundy Recipe
This slimming beef burgundy is prepared with bonless beef chuck and mushrooms with red wine and bay leaf for flavor. Cooked along with fresh vegetables, it is finished by baking in the oven.
Ingredients
2 pounds boneless beef chuck steak, cut into 3/4 inch cubes
2 tablespoons cooking oil
1 cup water
1/2 cup chopped onion
3 tablespoons all purpose flour
1 10 1/2 ounce can condensed beef broth
16 whole fresh mushrooms, halved
3/4 cup dry red wine
2 tablespoons tomato paste
1 teaspoon Kitchen Bouquet (optional)
1 bay leaf
1/8 teaspoon pepper
16 frozen or canned small whole onions
4 cups hot cooked noodles
Sliced green onion (optional)
Directions
In a Dutch oven brown meat, half at a time, in hot oil.
Drain off fat.
Set meat aside.
Add the water and chopped onion to Dutch oven.
Bring to boiling; reduce heat.
Simmer, uncovered, for 8 to 10 minutes or till water evaporates.
Stir the flour into condensed beef broth; stir into Dutch oven.
Stir in mushrooms, wine, tomato paste, kitchen bouquet (if desired), bay leaf, and pepper.
Return meat to dutch oven.
Bring to boiling, stirring occasionally.
Bake, covered, in a 350° oven for 1 to 1 1/4 hours or till meat is almost tender.
Add whole onions; bake about 30 minutes more or till meat and vegetables are tender.
Remove bay leaf.
Toss noodles with green onion, if desired.
Drain off fat.
Set meat aside.
Add the water and chopped onion to Dutch oven.
Bring to boiling; reduce heat.
Simmer, uncovered, for 8 to 10 minutes or till water evaporates.
Stir the flour into condensed beef broth; stir into Dutch oven.
Stir in mushrooms, wine, tomato paste, kitchen bouquet (if desired), bay leaf, and pepper.
Return meat to dutch oven.
Bring to boiling, stirring occasionally.
Bake, covered, in a 350° oven for 1 to 1 1/4 hours or till meat is almost tender.
Add whole onions; bake about 30 minutes more or till meat and vegetables are tender.
Remove bay leaf.
Toss noodles with green onion, if desired.
