Steak Burgundy

11 ingredients
10 steps

Ingredients

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

Directions

  1. 1
    While rice is cooking, saute steak in oil until brown.
  2. 2
    Add onions and cook 2 minutes longer.
  3. 3
    Stir in carrots, wine, broth, mushrooms with liquid and seasonings.
  4. 4
    Bring to a boil.
  5. 5
    Reduce heat, cover and simmer 10 minutes.
  6. 6
    Add celery and continue cooking 10 minutes longer.
  7. 7
    Dissolve cornstarch in 1/4 cup water. Stir into meat mixture.
  8. 8
    Cook, stirring constantly, until thickened.
  9. 9
    Serve over bed of fluffy rice.
  10. 10
    Makes 6 servings.

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