Beef Burgundy III113 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“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.” - by CapeCodLorrie
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 432 cal
- 28.2 g
- 8.3 g
Based on a 2,000 calorie diet
Reviews (113)Rate This Recipe
"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 ga..." See morerlic 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!"
"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 s..." See moreliced 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."
"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 ..." See moreand 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."
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