Quick Beef Burgundy
photo by Mommy Diva
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 lbs beef, fajita strips (or beef of your choice cut in 2 inch pieces)
- 1 cup beef broth (I prefer Pacific Natural Foods Organic either Beef or Mushroom for this)
- 1 cup red wine (cabernet sauvignon, zinfandel, whatever your taste)
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 cup onion, chopped (walla walla or vidalia preferred)
- black pepper, to taste
- salt, to taste
- 2 tablespoons garlic, to taste (minced from jar, like Spice World)
- 1⁄2 teaspoon white pepper
- 1 bay leaf
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- 1 cup cold water
directions
- In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
- Add onions and cook for another 2 minutes.
- Pour broth and red wine over beef and onions and bring to a simmer.
- Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
- Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
- Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
- Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
- Be sure to stir fairly frequently.
- If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
- Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad.
- Enjoy! ;).
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Reviews
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I can't believe I haven't reviewed this yet. I've made it 4 or 5 times by now. I always use lots of wine and more mushrooms, and usually serve it over egg noodles. There's minimal active time, it makes the kitchen smell like there's major cooking going on, and it's great for making ahead. The first time I made it, I thought my meat was going to turn out like erasers, but I just let it simmer for quite a while (definitely longer than specified) and it turned into that falling-apart tenderness and was wonderful. I've had success with this with some very low-cost meat, which is amazing because this turns into so much more of a high-end meal.
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A quick dinner on a day that I was out of time and ideas. I did play with it a little to get the flavors we enjoy - added a glug or 2 of worcestershire sauce and way more black pepper than called for. I used some cornstarch for thickening and also some Tony Cachere's roux mix. Served over rice, this was a good anf filling meal. Thanks for posting!
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I added lots of crimini mushrooms, red bell pepper, thyme and extra garlic to this dish. I used beef broth and more than a cup of Cab. I also made a roux with butter and flour instead of the cornstarch. I made the roux a little med-dark so it gave the dish a nice toasty flavor. I served it over rice cooked in vegetable stock w/ peas. It was really quick and easy and I enjoyed it very much. I added sour cream on the side, but it did really over power the dish so next time I'll add a little half and half to the dish to make it richer and creamier without over powering it.
Tweaks
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I added lots of crimini mushrooms, red bell pepper, thyme and extra garlic to this dish. I used beef broth and more than a cup of Cab. I also made a roux with butter and flour instead of the cornstarch. I made the roux a little med-dark so it gave the dish a nice toasty flavor. I served it over rice cooked in vegetable stock w/ peas. It was really quick and easy and I enjoyed it very much. I added sour cream on the side, but it did really over power the dish so next time I'll add a little half and half to the dish to make it richer and creamier without over powering it.
RECIPE SUBMITTED BY
Mommy Diva
Cornelius, 0