Beef Burgundy

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 slices bacon, chopped
• 3 tablespoons unsalted butter, divided in half
• 16 mushrooms, thinly sliced (portobella's work well also)
• 1 cup frozen pearl onions, thawed & drained
• 2 lbs sirloin steaks, trimmed and cubed into bite-size pieces
• 3 tablespoons flour
• 1 cup burgundy wine
• 1 1/2 cups beef broth
• 3 -4 sprigs fresh sage
• 3 -4 sprigs fresh thyme, tied together with kitchen string

Recipe

• 1 in a large deep skillet, heat over medium high heat.
• 2 add chopped bacon and brown.
• 3 remove crisp bacon bits and set aside.
• 4 add 1 1/2 tablespoons butter to pan and melt into bacon drippings.
• 5 add mushroom slices and turn to coat evenly.
• 6 season with salt& pepper.
• 7 saute mushrooms 2 to 3 minutes.
• 8 add onions and saute another 2 to 3 minutes.
• 9 remove mushrooms& onions to a plate and set aside.
• 10 return pan to high heat and add remaining butter to melt.
• 11 add meat and brown evenly on all sides, keeping meat moving.
• 12 add flour to the meat and cook flour for 2-3 minutes.
• 13 add wine to the hot pan and deglaze (scrape bottom of pan to loosen all cooked on bits).
• 14 bring to a low boil.
• 15 add broth and bundle of sage and thyme.
• 16 cover and return to a boil.
• 17 reduce heat to medium and cook covered for 5 minutes.
• 18 uncover and add musrooms, onion& bacon.
• 19 simmer uncovered until sauce thickens a bit.
• 20 adjust seasoning and remove herb bundle.
• 21 serve over hot herbed noodles, rice or garlic mashed potatoes.