Thursday, October 20, 2011

Easy Beef Burgundy

I've been missing my Gram a lot lately. She passed away a little over a year ago and I still miss her every day. I feel closer to her when my kitchen is filled with the familiar smells of her food. As I was looking through my copy of her hand written recipes I saw this one for Beef Burgundy. 
I'd never tried it before so set about making it last week for dinner. I modified it a little bit but I don't think Gram would mind. :)  As it was cooking the aromas of the meat, onion, mushrooms, and wine reminded me of when I made Julia Child's Boeuf Bourguignon. The taste is actually very similar too but it doesn't take half the time or energy to make! It's rich, earthy, and comforting and my favorite part about it is that it's a one pot meal. Grandma's directions said to serve it over rice and that's what I did, but it'd be great over potatoes too. Thanks for another great recipe, Gram!
Easy Beef Burgundy 
From My Gram
Printable Version
2 pounds round cut steak, cut into 1 inch strips
Salt and pepper
1 tablespoon ground mustard
2 cloves garlic, minced
1 can cream of mushroom soup
1 can onion soup (I forgot this so used a can of golden mushroom instead and then chopped one small onion)
1 large can of sliced mushrooms or 1 cup of fresh sliced mushrooms
1 soup can of burgundy or red wine
Fresh parsley, chopped
Preheat oven to 350 degrees. Place mean into dutch oven or large oven safe pot. Season with salt and pepper. Combine all ingredients and cover. 
Cook for 3 hours. Serve over rice or potatoes. 

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