While trying to make supper a couple nights ago I was looking for a good beef burgundy recipe. Most of them involved cooking times of 2 + hours and 30 + minutes prep time. That is nuts! Try cooking for 4 hungry kids and telling them they have to wait more than 2 hours for the food. 'ok kids, go watch a couple movies while we wait. . . and don't destroy the house' yeah, right! Anyway, I made my own recipe by changing the ingredients and the cooking time. Here is my version of beef burgundy.
1 1/2 pounds beef ( I used a sirloin tri-tip as it was on sale )
1 onion finely chopped
6 + mushrooms sliced
1 tablespoon butter ( I used unsalted butter to help compensate for the sodium in the cooking wine )
1\4 cup water
1\4 cup flour
1 to 2 cups beef broth ( amount used depends on how thick you want the sauce and how high you have stove temp)
1 to 1 1/2 cups red wine (I used the same cooking wine as in the bigos-saved me from having to purchase another wine)
Tenderize the meat very well, it helps with the cooking time. I dusted the meat with montreal steak seasoning for this recipe. This seasoning adds a lot of flavor to the meat so be sure you do not over season the meat; a light coating of salt and pepper would would be fine also. Slice the meat into bite size pieces and brown in a deep skillet, add 1 to 2 tablespoons of the wine while browning. Remove the meat, reserving the liquid in the pan. Add the butter, onions and mushrooms sauteing until tender. Add the browned meat, broth and wine cook for an additional 5 minutes. In a separate bowl mix the flour and water until smooth. Add to the skillet, cooking until desired consistency is reached. Serve over warm noodles.
This was a hit with the family, and did not take close to the amount of time that all the recipes I found required.
1 1/2 pounds beef ( I used a sirloin tri-tip as it was on sale )
1 onion finely chopped
6 + mushrooms sliced
1 tablespoon butter ( I used unsalted butter to help compensate for the sodium in the cooking wine )
1\4 cup water
1\4 cup flour
1 to 2 cups beef broth ( amount used depends on how thick you want the sauce and how high you have stove temp)
1 to 1 1/2 cups red wine (I used the same cooking wine as in the bigos-saved me from having to purchase another wine)
Tenderize the meat very well, it helps with the cooking time. I dusted the meat with montreal steak seasoning for this recipe. This seasoning adds a lot of flavor to the meat so be sure you do not over season the meat; a light coating of salt and pepper would would be fine also. Slice the meat into bite size pieces and brown in a deep skillet, add 1 to 2 tablespoons of the wine while browning. Remove the meat, reserving the liquid in the pan. Add the butter, onions and mushrooms sauteing until tender. Add the browned meat, broth and wine cook for an additional 5 minutes. In a separate bowl mix the flour and water until smooth. Add to the skillet, cooking until desired consistency is reached. Serve over warm noodles.
This was a hit with the family, and did not take close to the amount of time that all the recipes I found required.
Comments
Post a Comment