Ed mcmahon's beef burgandy

Yield: 4 Servings

Measure Ingredient
1.00 pounds Boneless beef sirloin; trim
\N \N Off fat
4.00 teaspoon Cooking oil
4.00 teaspoon Cornstarch
1.00 medium Onion; slice and separate
\N \N Into rings
½ cup Burgarny wine
½ cup Water
1.00 teaspoon Chicken bouillon granules
⅛ teaspoon Dried oregano; crushed
⅛ teaspoon Dried thyme; crushed
1.00 \N Bay leaf
⅛ teaspoon Pepper
1.00 cup Fresh mushrooms; sliced
2.00 cup Rice; cooked; hot

Partially freeze beef; slice thinly into bite sized strips. In 2 quart sauc epan, cook half the beef in half the oil over medium high heat until browne d. Remove and repeat with remaining beef and oil.

Return beef to pan; stir in cornstarch. Add onion, burgandy wine, water, bouillon, oregano, thyme, b ay leaf and pepper. Cook, covered, over low heat 35-45 minutes or until ten der, adding mushrooms last 5 minutes of cooking. Remove bay leaf. Serve ove r hot cooked rice.

From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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