Burgundy Beef

READY IN: 30mins
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 I Am

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!

Ingredients Nutrition


  1. Mix the corn starch into the water.
  2. Split the garlic cloves lengthwise into halves, peel.
  3. Heat a skillet until drops of water water sizzle on it, put steak strips and garlic directly into it.
  4. Allow the steak and garlic to brown thoroughly on one side before stirring each time.
  5. When the steak and garlic are thoroughly browned remove from pan and add the burgundy wine to the skillet.
  6. Simmer down to a syrup.
  7. Add cream, milk, and thyme.
  8. Add sliced mushrooms and stir well.
  9. Allow the mixture to simmer down a bit, then add the corn starch mixture along with the beef and garlic.
  10. The mixture should begin to thicken slightly.
  11. Add salt to taste.

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