Beef Burgundy
| Yield: | 3 Servings |
| Categories: | Beef, Steaks |
| 1/4 | lb | Fresh Mushrooms; sliced |
| 6 | sm | Pearl Onions; cut in quarters |
| 3 | tb | Butter |
| 1/4 | lb | Bacon; diced |
| 1 | lb | Top Sirloin Steaks; cut in 1-inch cubes |
| 1 | tb | Flour |
| 1/2 | c | Burgundy; wine |
| 3/4 | c | Beef Broth |
| 1 | Bay Leaf | |
| 2 | Cloves Garlic; minced | |
| 1/2 | ts | Ground Thyme |
| 1 1/2 | c | Carrots; diagonally sliced |
| Salt And Pepper; to taste | ||
| Noodles; hot, buttered | ||
| 1 1/2 | ts | Chopped Parsley |
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