Beef Burgundy
Judith Newhouse
Serve over rice or noodles.
ingredients
- 1 pound sirloin
- 1 slice bacon
- 3 T. butter, divided
- 8 oz. fresh mushrooms, cleaned and sliced
- 1/4 c. Wondra flour
- 1 can beef consommé
- 1/3 c. burgundy wine
- 1 bay leaf
- 2 t. parsley
- 1/3 t. thyme
- 1/8 t. pepper
- 1/4 t. garlic salt
directions
- 1
Cut bacon in small pieces. Fry. Remove from pan.
- 2
Cut sirloin in 1/2 x 4" strips across the grain. Saute in bacon drippings. Remove.
- 3
Melt 1 T. butter and brown the mushrooms. Remove.
- 4
Add 2 T. butter and flour. Make a roux. Cook, stirring constantly until flour turns tan. Add consommé and burgundy. Stir and cook until slightly thickened. Season with bay leaf, parsley, thyme, pepper and garlic salt.
- 5
Add bacon, sirloin, mushrooms. Cover and simmer 1 1/2 hours.
Source: Judith Newhouse
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