Wok beef burgundy

Yield: 6 servings

Measure Ingredient
2 pounds Beef,cut into 1\" cubes
3 cups Water
12 smalls White onions
¼ cup Flour
6 tablespoons Olive oil
2 cloves Garlic, minced
1 cup Fresh mushrooms
2 cups Burgundy or other good
\N \N Red wine
1 cup Beef broth
1½ teaspoon Thyme leaves
2 teaspoons Parsley flakes
1 \N Bay leaf
\N \N Salt and pepper to taste

In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1½ hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6.

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