Beef Burgundy

  • 1 Tbsp vegetable oil
  • 2 lbs round steak, cubed
  • 2 onions, sliced
  • 1/2 lbs mushroom, thickly sliced
  • 1 1/2 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup red wine
  • 1/2 cup beef broth image placeholder

Add oil to a heated heavy skillet and sauté round steak, stirring constantly, until browned, about 10 minutes. Remove beef and set aside.

To the same skillet, add onions and mushrooms; sauté until onions are fragrant and translucent, 5 to 7 minutes. Remove and set aside. Return beef to skillet; sprinkle with flour, salt, and pepper. Stir in red wine and beef broth; bring to a boil.

Cover, reduce the heat, and simmer for 1 hour and 15 minutes, or until tender. Add the onion/mushroom mixture and cook until heated thoroughly, another 5 minutes.

Servings: 8
Submitted by: Recipe Group Member