Beef Burgundy

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 said the carrots were for looks and didn't add to flavor.

Carrots enhance nutritional value, but prolong cooking time, so are not included.

I serve lots of vegetables with this dish.

I switched to less expensive, ground beef sirloin to save on food budget.

Beef Burgundy Recipe

• 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.

Serve hot over Homemade Noodles, rice, or mashed potatoes.

Beef Tips Burgundy

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 done, 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 of beef.

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.

History Of Beef Burgandy

Julia Child was an American. 


She did not do much cooking until she met her husband, Paul and they were traveling in France.

However, when she encountered French cooking in France, she fell in love with it.

Julia Child also did not originate the recipe for Beef Burgandy, but she did make it famous in America.

She did promote the recipes by having them published in American Newspapers, Magazines, her cookbooks and on her televised cooking show, The French Chef.

I loved watching her cooking shows and tried not to miss a single episode.

Julia Carolyn Child was an American Icon!

Related Pages

Beef Stroganoff Recipe 

Cubed Steak Recipe

Salisbury Steak Recipe

Swedish Meatball Recipe

Return to Ground Beef Recipes


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