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Beef Burgundy

2 slices bacon -- chopped
2 pounds sirloin tip or round steak cut into 1 inch
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 beef bouillon cube -- crushed
1 cup Burgundy wine
1/4 pound fresh mushrooms -- sliced
2 tablespoons cornstarch (optional)


In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours. Turn on high. Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water with mushrooms. 6 servings.

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