Steak Burgundy Recipe

Name: Steak Burgundy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. hot cooked rice; 1 lb. round steak, cut into 1-inch strips; 3 Tbsp. corn oil; 2 c. sliced onions; 2 c. carrots; 1/3 c. Burgundy or red cooking wine; 1 3/4 c. beef broth; 1 (4 oz.) can sliced mushrooms and liquid; 2 1/2 tsp. seasoned salt; 1 Tbsp. Worcestershire sauce; 2 c. celery, diagonally sliced; 2 Tbsp. cornstarch

Servings: persons

4 c. hot cooked rice
1 lb. round steak, cut into 1-inch strips
3 Tbsp. corn oil
2 c. sliced onions
2 c. carrots
1/3 c. Burgundy or red cooking wine
1 3/4 c. beef broth
1 (4 oz.) can sliced mushrooms and liquid
2 1/2 tsp. seasoned salt
1 Tbsp. Worcestershire sauce
2 c. celery, diagonally sliced
2 Tbsp. cornstarch

1
Saute steak in oil until brown.
2
Add onions and cook 2 minutes.
3
Stir in carrots, wine, broth, mushrooms with the liquid and seasonings.
4
Bring to a boil.
5
Reduce heat, cover and simmer ten minutes longer.
6
Dissolve cornstarch in 1/4 cup water.
7
Stir into meat mixture.
8
Cook stirring constantly until thickened. Serve over rice.
9
Makes six servings.

1341

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. hot cooked rice, 1 lb. round steak, cut into 1-inch strips, 3 Tbsp. corn oil, 2 c. sliced onions, and more.

Yes, Steak Burgundy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Burgundy

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