Beef Burgundy
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Beef Burgundy
Category
Meat and Poultry
Author:
Submitted by Denise Walburg,
Ingredients
Ingredients
- 2 cups mushrooms, sliced
- 1-2 tablespoons Fustini's Robust SELECT olive oil
- 1 medium onion, minced
- salt and pepper to taste
- 1 tablespoon Fustini's Black Truffle balsamic
- ½ cup Fustini's Vinoso vinegar
- 1 ½ cups beef broth
- 1 can cream of mushroom soup
- 1 1/2 cups Burgundy wine (or any dry red wine)
- 1 tablespoon Fustini's Tuscan Spice blend
- 3 ½ lbs sirloin tip, sliced into finger-length strips
- 1 tablespoon fresh parsley, garnish
- 2 tablespoons cornstarch (if needed)
- cooked rice or pasta
Directions
- Check the sauce with 30-45 minutes remaining. If the sauce needs to be thickened, whisk cornstarch and additional broth (or water) to create a slurry. Slowly stir the slurry into the meat mixture until well blended. Serve over noodles or rice and garnish with parsley.
- Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and sauté, until they begin to turn light brown, stirring often. Add onions and continue cooking until the onions become translucent about 3-4 minutes. Turn off the heat and add Agrodolce (optional) and Vinoso wine vinegar to deglaze the pan.
- In a medium bowl, balsamic, combine broth, mushroom soup, wine and seasonings. Whisk to combine and add to the same pan. Add meat and stir to mix well and coat all the meat. The steak should be mostly submerged in liquid. If not, add a little more wine or broth to increase the liquid volume. Bake uncovered for 2 1/2 - 3 hours at 325 degrees.