Beef Burgundy Recipe

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Beef Burgundy

Ruth Ann Vokac

By
@mansfieldra

Marsha Smith, Spanish teacher at Mansfield (IL) High School in the 1960s, gave me this recipe. She left the school after a few years, and I have lost touch with her. But I have made this recipe many, many times over the years and would like her to know that I have really appreciated her sharing it! It remains my husband's favorite entrée!


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

3-4 lb
round steak/roast, cut into bite-sized pieces (fat discarded)
1/4 c
flour
1 tsp
salt
1/8 tsp
pepper
4 Tbsp
olive oil
1-2 c
burgundy wine (or other mixed red wine)
1/2 c
tomato or v8 juice
1 can(s)
campbell consommé (gelatin added)
1-2 lb
fresh mushrooms, sliced (or 1 large can mushrooms, drained)
1-2 Tbsp
dried basil leaves

Directions Step-By-Step

1
Heat oven to 325 degrees.

Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
2
Heat olive oil in a large skillet. Add coated meat to the skillet and sauté until nicely browned. (If your skillet is not really large, do this in two batches.)
3
Add browned meat and all other ingredients except mushrooms to a Dutch oven.

Braise in heated oven for 2 1/2 hours.

Check liquid levels periodically. If liquid is cooking out, add more: tomato juice, consummé, or wine.

Add mushrooms and braise for 30 more minutes.
4
Serve over rice or noodles.
(I prefer to use brown Jasmine rice.)

Freezes well; holds in a warm oven well.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American