Beef Burgundy

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/3 cups red wine
• 1 onion, sliced
• 2 sprigs fresh parsley, stemmed
• 4 1/2 teaspoons vegetable oil
• 1 garlic clove, crushed
• 1 bay leaf
• 1/8 teaspoon pepper
• 1 dash dried thyme
• 2 lbs sirloin tip roast, cut into 1-inch cubes
• 2 tablespoons flour
• 3 tablespoons butter, divided
• 1/2 cup beef consomme, undiluted
• 6 cups water
• 20 pearl onions
• 1 cup sliced fresh mushrooms
• hot cooked noodles

Recipe

• 1 in a large plastic bag, combine the first 8 ingredients; add beef.
• 2 seal bag and turn to coat meat.
• 3 refrigerate at least 4 hours or overnight, turning bag occasionally.
• 4 remove meat and pat dry with paper towels.
• 5 strain marinade and set aside; discard onion, parsley and bay leaf.
• 6 coat beef with flour.
• 7 brown meat on all sides in 2 tablespoons butter.
• 8 stir in consomme and reserved marinade.
• 9 bring to a boil and cook for 1 minute.
• 10 reduce heat, cover and simmer for 1-1/2 hours or until meat is tender.
• 11 in a large saucepan, bring water to boil.
• 12 add pearl onions and boil for 3 minutes.
• 13 drain and rinse with cold water; peel.
• 14 in a skillet, saute mushroom and onions in remaining butter until tender.
• 15 add to beef mixture.
• 16 simmer 10 minutes longer.
• 17 thicken if desired.
• 18 serve over noodles.