beef burgundy
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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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yield
4 -6
prep time
20 Min
cook time
3 Hr
method
Bake
Ingredients For beef burgundy
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3-4 lbround steak/roast, cut into bite-sized pieces (fat discarded)
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1/4 cflour
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1 tspsalt
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1/8 tsppepper
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4 Tbspolive oil
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1-2 cburgundy wine (or other mixed red wine)
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1/2 ctomato or v8 juice
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1 cancampbell consommé (gelatin added)
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1-2 lbfresh mushrooms, sliced (or 1 large can mushrooms, drained)
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1-2 Tbspdried basil leaves
How To Make beef burgundy
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1Heat oven to 325 degrees. Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
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2Heat 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.)
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3Add 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.
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4Serve over rice or noodles. (I prefer to use brown Jasmine rice.) Freezes well; holds in a warm oven well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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