Beef Burgundy(4 Servings)
- 3/4 lb. boneless beef sirloin steak
- 4 tsp. cooking oil
- 4 tsp. cornstarch
- 1 medium onion, sliced and separated into rings
- 1/2 c. Burgundy
- 1/2 c. water
- 1 tsp. instant chicken bouillon granules
- 1/8 tsp. each: dried oregano and thyme, crushed
- 1 bay leaf
- dash of pepper
- 1 c. sliced fresh mushrooms
- 2 c. hot cooked rice
- Slice beef into thin bite-sized strips.
- In 2-quart pan cook half of beef in half of oil.
- Repeat with rest of beef and oil. Return all beef to pan.
- Stir in cornstarch.
- Add next 8 ingredients and cook over low heat 35 to 45 minutes until tender. Add mushrooms 5 minutes before end of cooking time.
- Remove bay leaf.
- Serve over hot rice.
boneless beef sirloin steak, cooking oil, cornstarch, onion, burgundy, water, instant chicken, oregano, bay leaf, pepper, mushrooms, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=821825 (may not work)