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.
- 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
- noodles hot buttered
- 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.
- Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
- Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley.