Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Burgundy Beef Recipe
    Lost? Site Map

    Burgundy Beef

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Catfish Charlie's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on April 14, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Meat Recipes

    Advertisement

    Nutritional Facts for Burgundy Beef

    Serving Size: 1 (380 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 410.3
     
    Calories from Fat 222
    54%
    Total Fat 24.7 g
    38%
    Saturated Fat 15.4 g
    77%
    Cholesterol 74.1 mg
    24%
    Sodium 548.2 mg
    22%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.3 g
    5%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    boneless rib-eyes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites