I love Beef Burgundy. I could get into a Beef Burgundy rut if I am not careful, I’d make it all the time. My family likes it and it’s relatively easy to make.
Here’s the original recipe with my modifications
2 1/2 pounds beef round steak (or in my house, a pack of stew meat)
oil to saute meat
2 or 3 Tbl. flour (I don’t measure, I sprinkle all over meat)
2 tsp salt (I don’t measure again, I sprinkle)
1/4 tsp marjoram (I’ve never used this, we never have it)
1/4 tsp thyme
1/8 tsp pepper
2 Beef Boullion cubes
12 small whole onions, or 5 medium onions sliced (I do one medium onion sliced)
1 1/4 c. Burgundy wine
3/4 c. water
1/2 pound mushrooms sliced (I do a whole package and slice them)
Thoroughly chill or partially freeze steak for easy slicing. (I freeze my meat on shopping day and thaw that day.)
Cut steak into strips 1/4″ wide and into 2 to 3 inch pieces (stew meat is cubed)
In large skillet over medium heat, brown steak in hot cooking oil.
Pour off drippings.
Sprinkle steak with flour, salt, marjoram (if you have it!) thyme and pepper.
Add boullion cubes, onions, wine and water (I measure out wine into a 2 c. measuring cup, add the water to it and throw in the boullion cubes while I’m prepping everything and then just dump the whole measuring cup in together.)
Cover and simmer 45 minutes.
Stir in mushrooms; cover and cook 15 minutes longer or until steak and mushrooms are tender.
We serve this over white rice, with steamed broccoli or some veggie like that. It’s great with french bread baguette if you have it.