Beef Burgundy

Name: Beef Burgundy
Ingredients: 1 lb. round steak, cut in 1-inch strips; 3 Tbsp. cooking oil; 2 c. each sliced onions and carrots; 1/3 c. Burgundy or other dry red wine; 1 3/4 c. beef broth; 1 (4 oz.) can sliced mushrooms and liquid; 2 1/2 tsp. seasoned salt; 1 Tbsp. Worcestershire sauce; 2 c. diagonally sliced celery; 2 Tbsp. cornstarch; 4 c. cooked rice

11 ingredients

1 steps

Ingredients

1 lb. round steak, cut in 1-inch strips
3 Tbsp. cooking oil
2 c. each sliced onions and carrots
1/3 c. Burgundy or other dry red wine
1 3/4 c. beef broth
1 (4 oz.) can sliced mushrooms and liquid
2 1/2 tsp. seasoned salt
1 Tbsp. Worcestershire sauce
2 c. diagonally sliced celery
2 Tbsp. cornstarch
4 c. cooked rice

Directions

1

Saut steak in oil until brown. Add onions and cook 2 minutes. Stir in carrots, wine, broth, mushrooms with liquid and seasonings. (Boil water for rice.) Bring steak mixture to a boil (start rice). Reduce heat and simmer, covered, for 10 minutes. Add celery and cook 10 minutes longer. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture. Cook, stirring constantly, until thickened. Serve over rice. Serves 6.