buffalo burgundy
I like buffalo but can only find it at certain times of the year. So I try to stock up my freezer when I can find it. Buffalo is leaner than beef so cooks more quickly. This is one of my favorite ways to cook it. Sometimes I use pearl onions rather than diced onions and love to add baby carrots and diagonally sliced celery.
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prep time
15 Min
cook time
1 Hr 25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 1/2 pounds buffalo steak, cubed
- 1 cup onions, diced
- 2 tablespoons shallots, minced
- 8 ounces mushrooms, sliced
- 2 cups burgundy
- 1/4 cup sherry
- 2 cups beef stock
- 14 ounces diced tomatoes
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 cup baby carrots, optional
How To Make buffalo burgundy
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Step 1Heat 2 tablespoons of the olive oil in a large braising pan until very hot.
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Step 2Add the buffalo and brown, about 5 minutes. Remove buffalo and juices from pan and reserve.
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Step 3Heat remaining olive oil and saute onions, shallots and garlic until transparent about 5 minutes.
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Step 4Add meat and juices back into the pan with the mushrooms and cook for 5 minutes.
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Step 5Deglaze the pan with sherry and beef broth and scrape well.
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Step 6Mix cornstarch and 1 tablespoon water thoroughly and pour into sauce. Cook until sauce reduces by 2/3.
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Step 7Add Burgundy and diced tomatoes, reduce heat and cook covered for about an hour, or until meat is tender.
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Step 8Uncover and cook until burgundy has reduced by 2/3.
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Step 9Serve over mashed potatoes or wide noodles.
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