Beef Burgundy:
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What you need. |
What you do. |
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1 & 1/2 lb. sirloin tip cut into 3/4 inch cubes. 4 tbsp.
corn oil. |
In a skillet on high heat, sear meat in oil. |
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2 cups chopped onion. 1 cup chopped celery. |
Reduce heat to med. Add onion and celery. Cover and simmer until
onion is tender. |
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1 cup beef stock. 1 cup water. 1 tsp. basil. 1 tsp. lemon juice.
1/2 tsp. salt. 1/2 tsp. ground black pepper. 1 bay leaf. |
Add stock, water, basil, lemon juice, salt. pepper, and bay leaf.
Cover and simmer until meat is tender (about 1 hour). Add water
as needed. |
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1 cup burgundy. 2 cups sliced mushrooms. |
Add burgundy and mushrooms. Cover and simmer 20 minutes. Remove
bay leaf. |
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Granulated flour. |
Thicken with granulated flour if desired. |
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Cooked hot noodles. Fresh chopped parsley. |
Serve over noodles garnished with parsley. |