Beef In Burgundy Sauce

1. 1

   Slice meat into thin strips; brown in oil.

2. 2

   Remove from pan. Saute onions and carrots until carrots are tender-crisp.

3. 3

   Add mushrooms and cook 2 minutes.

4. 4

   Stir in flour, salt, pepper and thyme.

5. 5

   Gradually add broth and wine; return meat to pan.

6. 6

   Cover and simmer 20 minutes or until meat is tender.

7. 7

   Serve over rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.