Burgundy Beef

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.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 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

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.