Beef and Mushroom Burgundy

Beef and Mushroom Burgundy
Beef and Mushroom Burgundy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    strips bacon

  • 1 1/4

    lbs. beef tenderloin cut into 1 in. cubes

  • 1/4

    tsp. salt

  • 2

    cups baby carrots

  • 1

    tbsp. water

  • 2

    8oz pkg. sliced mushrooms

  • 14 oz. bag frozen pearl onions, thawed

  • 2

    tbsp. tomato paste

  • 1 1/2

    cup dry red wine

  • 1

    cup beef broth

  • 2

    tbsp. cornstarch

  • chopped parsley

Directions

cook bacon in a large pot until crisp. Remove bacon and add beef and salt. Brown and cook for 6 minutes. Microwave carrots in 1 tbsp. water for 4 minutes on high Add carrots to pot with mushrooms, pearl onions, and tomato paste. Cook 4 minutes. Stir in wine and cook for 5 more minutes. Whisk beef broth with cornstarch and stir into pot. Heat to simmering. Return beef and crumbled bacon to pot . Top with parsley.

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