Wok beef burgundy
6 servings
Ingredients
| Quantity | 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 |
| Red wine | ||
| 1 | cup | Beef broth |
| 1½ | teaspoon | Thyme leaves |
| 2 | teaspoons | Parsley flakes |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
Directions
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.