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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless beef round steak or chuck
3 slices bacon, cut into 1 inch pieces, cooked until crisp
8 small white onions, peeled
3/4 tsp salt
1/8 tsp pepper
1 cup burgundy or dry red wine
2 whole cloves garlic, peeled
2 cups small mushrooms
1 1/4 cups water
1 sprig parsley
1 celery stalk, sliced
1 carrot, quartered
1/2 tsp dried thyme leaves
3 tbsp flour
Parsley
Cut steak into 3/4 inch strips; pat dry on paper towels. Transfer cooked bacon to a 2 quart baking dish with a cover. Saute onions in bacon drippings and reduce heat to medium. Cook until browned, about 2-3 minutes. Add onions to bacon in dish.
Brown meat in bacon drippings, a few pieces at and time and transfer to the baking dish. Add salt, and next 4 ingredients along with 3/4 cup water, parsley, vegetables and thyme. Cover and bake at 300 until meat is tender, about 2 hours. Remove everything out of the dish except the liquid. Strain the liquid into a saucepan. Mix remaining water and flour. Stir into liquid. Cook over high heat, stirring constantly, until mixture boils and it become thickened and smooth. Pour mixture over meat and vegetables in a serving dish. Sprinkle with parsley.
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BURGUNDY BEEF STRIPS
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless beef round steak or chuck
3 slices bacon, cut into 1 inch pieces, cooked until crisp
8 small white onions, peeled
3/4 tsp salt
1/8 tsp pepper
1 cup burgundy or dry red wine
2 whole cloves garlic, peeled
2 cups small mushrooms
1 1/4 cups water
1 sprig parsley
1 celery stalk, sliced
1 carrot, quartered
1/2 tsp dried thyme leaves
3 tbsp flour
Parsley
Cut steak into 3/4 inch strips; pat dry on paper towels. Transfer cooked bacon to a 2 quart baking dish with a cover. Saute onions in bacon drippings and reduce heat to medium. Cook until browned, about 2-3 minutes. Add onions to bacon in dish.
Brown meat in bacon drippings, a few pieces at and time and transfer to the baking dish. Add salt, and next 4 ingredients along with 3/4 cup water, parsley, vegetables and thyme. Cover and bake at 300 until meat is tender, about 2 hours. Remove everything out of the dish except the liquid. Strain the liquid into a saucepan. Mix remaining water and flour. Stir into liquid. Cook over high heat, stirring constantly, until mixture boils and it become thickened and smooth. Pour mixture over meat and vegetables in a serving dish. Sprinkle with parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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