Beef Burgundy

Name: Beef Burgundy
Ingredients: 2 lb. beef round steak, cut 3/4-inch thick; 1/3 c. flour; 2 tsp. salt; 1/4 tsp. pepper; 3 Tbsp. lard or drippings; 1 c. boiling water; 12 small onions (1-inch in diameter); 1 c. Burgundy wine; 2 beef bouillon cubes; 2 Tbsp. ketchup; 2 sprigs parsley; 1 small bay leaf; 1/2 tsp. thyme; 1/8 tsp. garlic powder; 1/2 lb. mushrooms, cut in half; 1 Tbsp. chopped parsley; carrots, cut on angle (optional)

17 ingredients

14 steps

Ingredients

2 lb. beef round steak, cut 3/4-inch thick
1/3 c. flour
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. lard or drippings
1 c. boiling water
12 small onions (1-inch in diameter)
1 c. Burgundy wine
2 beef bouillon cubes
2 Tbsp. ketchup
2 sprigs parsley
1 small bay leaf
1/2 tsp. thyme
1/8 tsp. garlic powder
1/2 lb. mushrooms, cut in half
1 Tbsp. chopped parsley
carrots, cut on angle (optional)

Directions

1

Cut round steak in strips 1/8-inch thick and 2-inches long. Combine flour, salt and pepper.
2

Dredge steak strips in seasoned flour.
3

Brown in lard or drippings.
4

Pour off drippings.
5

Dissolve bouillon in boiling water, then add along with onions, Burgundy, ketchup, parsley sprigs, bay leaf, thyme and garlic powder to meat.
6

Add carrots, if desired.
7

Cover and cook over low heat for 45 minutes.
8

Add mushrooms.
9

Cover and cook 15 minutes longer or until meat is tender.
10

Remove parsley and bay leaf.
11

Thicken gravy with flour, if necessary.
12

Cook 5 minutes.
13

Serve over rice or noodles.
14

Sprinkle with parsley.