Beef Burgundy

• 3 Tbsp. butter
• 1 medium onion, cut into wedges
• 2 medium carrots, cut into julienne strips (2 x 1/4-inch)
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 lb. beef sirloin, cut into 1 1/2-inch cubes
• 1 (10 3/4 oz.) can beef broth
• 1 c. Burgundy wine or water
• 1 c. water
• 3/4 tsp. dried bouquet garni
• 1 tsp. dried parsley flakes
• 1/8 tsp. garlic powder
• 8 oz. fresh mushrooms, sliced
• hot, cooked rice or egg noodles

1. In Dutch oven, melt butter.
2. Add onion and carrots; cook and stir over medium heat until tender.
3. Remove from heat.
4. In large plastic food storage bag, combine flour, salt and pepper.
5. Add beef; shake to coat.
6. Add coated beef and any remaining flour mixture to vegetables.
7. Cook over medium-high heat until beef is browned.
8. Stir in broth, wine, water, bouquet garni, parsley flakes and garlic powder.
9. Heat to boiling.
10. Reduce heat.
11. Stir in mushrooms and simmer for 10 to 20 minutes or until mixture thickens and mushrooms are tender, stirring occasionally.
12. Serve over rice or egg noodles.
13. Makes 4 to 6 servings.

butter, onion, carrots, allpurpose, salt, pepper, beef sirloin, beef broth, wine, water, bouquet garni, parsley flakes, garlic powder, fresh mushrooms, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824335 (may not work)