Saturday, August 28, 2010

Beef Burgundy

You know you've got a good thing when you announce dinners ready and your 3 year old yells from her room "Oh boy, dinners ready" and comes running. Tonight I made Beef Burgundy for the first time. I don't normally modify a recipe when I first make it but I did add a few things and I know I'll make it the same way next time! It turned out super yummy!!

Ingredients
4 tablespoons butter or margarine (you know everything's better with butter, heehee)
1 1/2 pounds of beef filet, cubed (? Not sure what that is but I used sirloin)
3 tablespoons all-purpose flour
1 cup Burgundy wine or beef broth (I used beef broth since I didn't have any wine)
1 cup beef bouillon (1 cup boiling water with one beef bouillon cube)
2 tablespoons ketchup
1 (32 ounce) package frozen vegetables for stew (I used a veggie mix with potatoes, carrots, green beans and onion)
1 bay leaf
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 ounces egg noodles, cooked

Heat butter in a large skillet over medium-high heat; add beef. Saute beef until brown on all sides. Sprinkle with flour; mix well.
Stir wine (or beef broth) into skillet. I also added one envelope of dry onion soup. Cook, covered, over medium heat for 5 minutes. Blend bouillon and ketchup in a measuring cup. Stir mixture into skillet.
Add vegetables and bay leaf to skillet. I also added diced celery. Cook, covered, for 15 minutes or until beef and vegetables are tender.
Discard bay leaf. Stir in onion salt and pepper. Serve over egg noodles.

Starting this blog was a very spur of the moment thing - so I'll be sure to take a picture next time. ;) But everyone in my family enjoyed it which is a huge plus when you have little ones!! I hope you enjoy it too!

4 comments:

  1. Love this! But I really love your picture :)

    ReplyDelete
  2. Glad you like it, that's my nervous look, lol.

    ReplyDelete
  3. Love it! You blog name is so creative too!!

    ReplyDelete