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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 666
% Daily Value**
Total Fat 34g
52%
Saturated Fat 15g
23%
Unsaturated Fat 2g
Cholesterol 98mg
33%
Sodium 556mg
23%
Total Carbohydrate 19g
6%
Dietary Fiber 3g
12%
Sugars 5g
Protein 56g
Vitamin A  1%Vitamin C  45%
Calcium  9%Iron  28%
Potassium  32%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Burgundy Style Beef

Date Added: June 11, 2009

Ingredients:

4 Tablespoons Vegetable Oil for frying
2 Tablespoons Flour unsifted
1 1/4 Cups Burgundy
Cup Beef Stock or Bouillon
1/8 Teaspoon Thyme Leaves Sage to taste
6 Ounces Mushrooms Fresh Sliced
1 Bay Leaf ground
2 Cloves Of Garlic minced and mashed to a paste with 1 teaspoon salt
3 Onions sliced (1 1/4 cup)
2 Pounds Beef Top Round Steak trimmed of all fat
1 Teaspoon Parsley
2 Lemons peel strips
3 Bacon slices
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Directions:

1. Cut the meat into neat, fairly large cubes and put into a dish.

2. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley.

3. Add the lemon peel and wine with about 1/4 of the oil.

4. Leave the meat to marinate for at least 2 hours, turning occasionally.

5. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden.

6. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid.

7. Toss the meat in the flour then fry for several minutes with the bacon and onions.

8. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly.

9. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.

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Dietary Notes:
This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Mushroom, Garlic, Alcohol, Beef, Onion, Citric Acid allergies.
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