Beef Burgundy

Beef Burgundy

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    lb mushrooms, sliced

  • 6

    small pearl onions, cut into fourths

  • 3

    Tbs butter

  • ¼

    lb bacon, diced

  • 1

    lb Top Sirloin steak, cut into 1" cubes or 1 pkg. Tenderloin tips, cut in cubes

  • 1

    Tbs flour

  • ½

    cup Burgundy wine

  • ¾

    cup beef broth

  • 1

    bay leaf

  • 2

    cloves garlic, minced

  • ½

    tsp ground thyme

  • cups carrots, diagonally sliced

  • Salt

  • Pepper

  • hot buttered noodles

  • Tbs parsley chopped


In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve. Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer. Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley.


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