Posts Tagged ‘Beef Burgundy’

Beef Burgundy

Thursday, November 13th, 2008

1/4 lb mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbs butter
1/4 lb bacon, diced
1 lb Top Sirloin steak, cut into 1″ cubes or 1 pkg. Tenderloin tips, cut in cubes
1 Tbs flour
1/2 cup Burgundy wine
3/4 cup beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp ground thyme
1 1/2 cups carrots, diagonally sliced
Salt
Pepper
hot buttered noodles
1 1/2 Tbs parsley chopped

1. In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.

2. Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.

3. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer.

4. Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley.

Servings: 3

Nutrition Facts
Serving size: 1/3 of a recipe (13.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 692.21
Calories From Fat (67%) 463.45
% Daily Value
Total Fat 51.23g 79%
Saturated Fat 21.99g 110%
Cholesterol 156.77mg 52%
Sodium 942.31mg 39%
Potassium 1009.88mg 29%
Total Carbohydrates 14.11g 5%
Fiber 2.99g 12%
Sugar 4.29g
Protein 36.18g 72%

Source
Source: Omaha Steaks
Web Page: www.omahasteaks.com

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