Beef Burgundy

1. 1

   Cut meat in small portions.

2. 2

   Combine flour, salt and pepper. Coat meat pieces and brown in hot oil in skillet.

3. 3

   Drain excess fat.

4. 4

   Add wine, water and undrained mushrooms, onion and parsley. Simmer covered for 1 1/2 hours until tender.

5. 5

   Add enough water to make 1 1/4 cups liquid.

6. 6

   Blend cornstarch in 1/4 cup water.

7. 7

   Stir in and cook until thickened.

8. 8

   Serve with rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.