Beef Burgundy

By Yankee Magazine

Apr 16 2007


2 pounds beef round steak, cut 1/4 inch thick
3 tablespoons flour
3 tablespoons butter
1/3 cup coarsely chopped onion
1 tablespoon snipped parsley
1 medium clove garlic, crushed
1 medium bay leaf
3/4 teaspoon salt
Dash of pepper
3/4 cup burgundy wine
3/4 cup water


Coat meat with the flour, using all of the flour. Melt butter in skillet and brown meat. Add onion, parsley, garlic, bay leaf, salt and pepper. Stir in burgundy; add water. Heat to boil and turn down and simmer about 1 hour, until meat is tender. Cook mushrooms in butter and add to meat (optional). Serve over rice or noodles.