Beef Burgundy III

Beef Burgundy III

113 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
CapeCodLorrie
Recipe by  CapeCodLorrie

“I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

Share It

Reviews (113)

Rate This Recipe
CLALONDE
66

CLALONDE

I made this for my in-laws last night and it was a HUGE HIT!! I made a few changes though: -I used Top Sirloin - the meat was SOOO tender -dredged the beef cubes in s&p seasoned flour -seared with garlic in pan -added fresh thyme, marjoram and rosemary -I used a Pinot Noir and added a bit more than the recipe called for, for good measure! This turned out beautifully!

POOKY1969
33

POOKY1969

I liked this recipe, unlike my husband and daughter, they didn't care for it. Which is why I gave this recipe 4 stars. I lightly coated the meat with flour and browned as suggested by other users. I sliced the onions and fresh mushrooms and put into a slow cooker along with the meat, soup (I doubled the sauce and used 1 can golden mushroom and 1 can 99% fat free cream of mushroom soup) and 1 cup of wine (I also used the wine to de-glaze the pan I browned the meat in before adding to the slow cooker. Those brown bits add alot of flavor). I also added 2 garlic cloves, pressed to the mixture (I love garlic!). I cooked everything in the slow cooker on low for about 4 hours and served over egg noodles and topped with freshly choppped parsley.

LINDA LOBO
32

LINDA LOBO

Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.

More Reviews

Similar Recipes

Lover's Beef Burgundy Filet
(115)

Lover's Beef Burgundy Filet

Beef Burgundy I
(61)

Beef Burgundy I

Beef, Burgundy Style
(58)

Beef, Burgundy Style

Beef Stroganoff I
(43)

Beef Stroganoff I

Burgundy Roast Beef
(24)

Burgundy Roast Beef

Jennifer's Burgundy Beef Stew
(19)

Jennifer's Burgundy Beef Stew

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 432 cal
  • 22%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 31.8 g
  • 64%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beef, Burgundy Style

>

next recipe:

Beef Stroganoff I