Quick Beef Burgundy (Cooks Country)

By LDenvir

Ingredients

• WHY THIS RECIPE WORKS:
• Fruity, medium-bodied red wines, such as Côtes du Rhône or pinot noir, work best for our Quick Beef Burgundy. We used flour and butter to thicken the sauce and mimic the effect of hours of simmering in just a few minutes.
• SERVES 4 TO 6
• INGREDIENTS
• 2 pounds sirloin steak tips, cut into 1-inch chunks
• Salt and pepper
• 4 slices bacon, chopped
• 8 ounces cremini or white mushrooms, quartered
• 1 cup frozen pearl onions, thawed
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups red wine
• 1 cup low-sodium chicken broth
• 2 teaspoons minced fresh thyme

Preparation

Step 1

1. Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.

2. Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.