Beef Burgundy is an old fashioned recipe popular in the 60s and 70s made with ground beef or sirloin tips, mushrooms, carrots, onions, and Burgundy Wine.
It was on the menu of many upscale restaurants.
This recipe was given to me by the restaurant manager of a chain hotel.
Her version contained beef tips, and carrots. She claimed the carrots were for looks and didn't add to the flavor.
Carrots do enhance the nutritional value. However, they prolong the cooking time and are not included here. I do serve lots of vegetables with this dish. I also switched to less expensive, ground beef sirloin to save on our food budget.
1 lb. ground beef, sirloin
1/4 cup chopped onions
1 can (14.5 oz.) beef broth
1 can cold water
2 tablespoons flour
3/4 cup canned mushroom slices
1 clove garlic, minced
1 cup Burgundy wine
8 oz. cooked noodles
Divide ground beef into 4 equal parts and shape into oblong patties.
Place in a cold skillet with onions. Turn heat to medium and cook until browned on one side. Turn over and brown other side until there is no longer pink showing, when pierced with a fork.
Remove from skillet and set aside. Add broth. Stir flour into water until smooth and pour into skillet. Add mushrooms, garlic and water.
Cook until gravy is thickened to your preference. Stir in wine. Add beef patties and cook until all is hot and bubbly.
Remove from heat and serve on noodles, rice, or mashed potatoes.
Modify Beef Burgundy recipe for special occasions or when company is coming.
1 lb. beef tips (substituted for the ground beef)
2 tablespoon peanut vegetable oil
1 large carrot, thinly sliced
Heat oil in skillet. Add tips and sear* on both sides until lightly browned. Remove from skillet and set aside. DO NOT DRAIN.
Stir the flour into pan drippings until it is browned to the color you like your gravy.
Slowly, stir in broth and water. Bring to a boil.
Add onions, mushrooms, carrots, and garlic. Reduce heat and simmer until carrots are tender and gravy is thickened. Takes about 30-35 minutes.
Add tips back into pan. Add wine and simmer until the beef is done.
To test for doneness, stick a fork into the meat. Check the inside to see if it is as done as you prefer. If it isn't, stir in a little more water and cook it until it is.
*Beef tips are one of the most tender and tastiest of all cuts.
Searing the meat first, seals in the juices, retaining this wonderful tenderness and flavor!
For a memorable dinner, light some candles, and serve the Wine.
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