Burgundy Beef

Name: Burgundy Beef
Ingredients: 6 Tbsp. margarine, divided; 1/3 c. flour; 1 (3/4 oz.) pkg. au jus mix; 2 c. water; 1 Tbsp. catsup; 2 beef bouillon cubes; 1 1/2 c. hot water; 1/8 tsp. white pepper; 1/8 tsp. paprika; 1/4 tsp. garlic powder; 2 Tbsp. Burgundy wine; Spanish onions; 1 lb. beef sirloin tips, cut into strips; salt to taste; hot cooked rice

15 ingredients

9 steps

Ingredients

6 Tbsp. margarine, divided
1/3 c. flour
1 (3/4 oz.) pkg. au jus mix
2 c. water
1 Tbsp. catsup
2 beef bouillon cubes
1 1/2 c. hot water
1/8 tsp. white pepper
1/8 tsp. paprika
1/4 tsp. garlic powder
2 Tbsp. Burgundy wine
Spanish onions
1 lb. beef sirloin tips, cut into strips
salt to taste
hot cooked rice

Directions

1

Heat 3 tablespoons of the margarine and blend in flour.
2

Cook and stir 5 minutes.
3

Prepare au jus mix as directed on package with 2 cups water. Add au jus gradually to flour, stirring with a whisk until thickened and smooth. Simmer 1 minute.
4

Add catsup, bouillon cubes dissolved in hot water, pepper, paprika and garlic powder.
5

Simmer, uncovered, for 15 minutes. Add wine and cook for 5 minutes.
6

Saute onions in 1 1/2 tablespoons margarine. Remove onions and keep hot.
7

Add remaining margarine to skillet and brown beef strips.
8

Add salt to taste. Combine onions and beef. Serve on a bed of rice.
9

Pour sauce over top.