Beef Burgundy is a classic variation of the French recipe Beef Bourguignon. The flavour, aroma and appearance makes this a home warming dish that all of the family enjoy. I normally serve this with noodles but works well with rice and pasta. A side salad goes amazingly with this. You can make this is a slow cooker as well but I usually make it in advance and reheat it. This is a main dish that I make for my children to freeze for another day. It is versatile, tasty and incredibly flexible. All in all a recipe that is worth knowing for anytime of the year.
Beef Burgundy
A lovely recipe that is a perfect combination of Red Wine, beef, bacon and vegetables. Perfect.
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Servings: 4 people
Calories: 530kcal
Ingredients
- 1/4 lb mushrooms sliced
- 6 small pearl onions quartered
- 3 tbsp butter
- 1/4 lb bacon diced
- 1 lb sirloin steak 1″ cubes
- 1 tbsp flour
- 1/2 cup Burgundy wine good quality
- 3/4 cup beef broth
- 1 whole bay leaf
- 1 1/2 tbsp parsley chopped
- 2 cloves garlic minced
- 1/2 tsp ground thyme
- 1 1/2 cups carrots sliced
- Salt
- Pepper
- noodles hot buttered
Instructions
- In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside.
- Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.
- Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned.
- Return mushroom and onion mixture to skillet and add flour. Continue to stir until the flour disappears.
Nutrition
Calories: 530kcal | Carbohydrates: 15g | Protein: 37g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 1017mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g