This is a classic beef burgundy that is super easy to make and is based on the classic red Burgundy wines (Pinot Noir).
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- Ingredients:
2 pounds sirloin steak (cut beef into 1-inch cubes) - 8 ounces fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)
- 1 medium red onion (quartered or diced)
- 2 garlic cloves (minced)
- ½ cup butter
- ¼ cup flour
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper (coarse ground)
- ¼ teaspoon crushed thyme
- 2 tablespoons fresh parsley
- 1 cup dry red wine (burgundy, pinot noir, merlot, etc.)
- 2 cups beef broth
- Optional: crumbled bacon (2-3 slices)
- Optional: pearled onions (1 cup)
Preparation:
Combine flour, salt, pepper 1 minced garlic clove in a plastic container. Add in cubed beef and seal the container. Shake to coat the beef thoroughly with flour mixture. Melt ¼ cup of butter in large cast iron skillet. Add mushroom and onion, and saute until soft. Set sauteed mushroom and onions aside. Melt the remaining ¼ cup of the butter. Add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.
Once beef has browned, slowly add the wine and beef broth. Bring mixture to a boil. Turn the heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about one-third and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour (blended in a little water) if needed to thicken the Burgundy sauce. Towards the end of the simmer phase, add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or Yukon Gold are best bets) or over well-buttered egg noodles.
And don’t forget a glass of that nice red wine!
