Recipe by Catfish Charlie
Quick and easy to make, this goes well with mashed potatoes or egg noodles, or even rice. Can also be served with pasta- a little shredded Asiago cheese on top is great.
Top Review by Bev
Absolutely delicious! I made this using 3 ribeye steaks, slightly increasing the sauce ingredients. The steps did not say when to add the butter, so I added it in step 7 when adding the cream, milk and thyme, and it turned out just fine. The flavor was awesome, however, the burgundy does not produce a particularly pretty color for the sauce, which was a slightly off-shade of purple. This dish tasted so good though, the color didn't bother me in the least, it just kind of gave it personality ; ) I will be making this again! Thanks for sharing this with us, Catfish Charlie!
- 3⁄4 lb choice boneless rib-eye, cut into strips (about 1 medium sized steak)
- 5 cloves garlic
- 2 cups Burgundy wine
- 1⁄4 cup butter
- 1⁄4 cup cream
- 1⁄2 teaspoon fresh thyme leaves or 1⁄4 teaspoon dried thyme
- 1 cup milk
- 1 teaspoon cornstarch
- 1⁄4 cup cold water
- 1 (8 ounce) package mushrooms, sliced (I used button mushrooms, but you could experiment here)
- 1⁄2 teaspoon salt
Directions See How It's Made
- Mix the corn starch into the water.
- Split the garlic cloves lengthwise into halves, peel.
- Heat a skillet until drops of water water sizzle on it, put steak strips and garlic directly into it.
- Allow the steak and garlic to brown thoroughly on one side before stirring each time.
- When the steak and garlic are thoroughly browned remove from pan and add the burgundy wine to the skillet.
- Simmer down to a syrup.
- Add cream, milk, and thyme.
- Add sliced mushrooms and stir well.
- Allow the mixture to simmer down a bit, then add the corn starch mixture along with the beef and garlic.
- The mixture should begin to thicken slightly.
- Add salt to taste.