Ed mcmahon's beef burgandy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | Boneless beef sirloin; trim |
| Off fat | ||
| 4.00 | teaspoon | Cooking oil |
| 4.00 | teaspoon | Cornstarch |
| 1.00 | medium | Onion; slice and separate |
| 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 | Bay leaf | |
| ⅛ | teaspoon | Pepper |
| 1.00 | cup | Fresh mushrooms; sliced |
| 2.00 | cup | Rice; cooked; hot |
Directions
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