Ruth Ann Vokac
3-4 lbround steak/roast, cut into bite-sized pieces (fat discarded)
4 Tbspolive oil
1-2 cburgundy wine (or other mixed red wine)
1/2 ctomato or v8 juice
1 can(s)campbell consommé (gelatin added)
1-2 lbfresh mushrooms, sliced (or 1 large can mushrooms, drained)
1-2 Tbspdried basil leaves
How to Make Beef Burgundy
- Heat oven to 325 degrees.
Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
- 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.)
- 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.
- Serve over rice or noodles.
(I prefer to use brown Jasmine rice.)
Freezes well; holds in a warm oven well.