Beef Burgundy

Name: Beef Burgundy
Ingredients: 1/4 lb. mushrooms, sliced; 6 small pearl onions, cut into fourths; 3 Tbsp. butter; 1/4 lb. bacon, diced; 1 lb. top sirloin steak, cut in 1-inch cubes; 1 Tbsp. flour; 1/2 c. Burgundy wine; 3/4 c. beef broth; 1 bay leaf; 2 cloves garlic, minced; 1/2 tsp. ground thyme; 1 1/2 c. carrots, sliced diagonally; 1 1/2 Tbsp. chopped parsley

13 ingredients

1 steps

Ingredients

1/4 lb. mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbsp. butter
1/4 lb. bacon, diced
1 lb. top sirloin steak, cut in 1-inch cubes
1 Tbsp. flour
1/2 c. Burgundy wine
3/4 c. beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp. ground thyme
1 1/2 c. carrots, sliced diagonally
1 1/2 Tbsp. chopped parsley

Directions

1

In a large skillet, saut mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp. Remove and reserve. Add steak to skillet and fry bacon fat until well browned. Return mushrooms and onions to skillet and add flour. Toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and bacon and cook, covered, another 15 minutes. Remove bay leaf. Season with salt and pepper and sprinkle with parsley. Serve over hot buttered noodles. Serves 3 to 4.