Recipe ingredients and directions:
2 lb top round, cubed
1 yellow onion, diced
1 cup beef broth
1 cup burgundy wine
1 lb sliced mushroooms
1 T butter
fresh thyme
pepper
Melt butter in large skillet, add onion and cook until soft. Add
beef and brown. Pour in red wine and beef broth, add thyme and
pepper, lower heat, cover, and simmer for 2-3 hours. Check
occasionally and add more liquids as necessary. The last 10 minutes
uncover, add the mushrooms, and add a little more thyme.
If you like a thicker sauce, mix a T of flour with water and pour
in to thicken. This goes very will with rice, noodles, or mashed
potatoes, and I usually serve with a crusty loaf of french bread
and a green salad. (And or course, the rest of the wine!)
Category: Beef Veal Recipes