BURGUNDY RECIPES RECIPES

BEEF BURGUNDY I RECIPE | ALLRECIPES

Beef Burgundy I Recipe | Allrecipes image

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Provided by Faith

Categories Everyday Cooking

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 7 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1?½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2?½ cups sliced fresh mushrooms
3 onions, sliced

Steps:

In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts : Calories 256.7 calories, CarbohydrateContent 10.4 g, CholesterolContent 44.7 mg, FatContent 11.6 g, FiberContent 1.5 g, ProteinContent 18.1 g, SaturatedFatContent 3.4 g, SodiumContent 669.8 mg, SugarContent 3.2 g

BURGUNDY CHICKEN RECIPE - FOOD.COM

Burgundy Chicken Recipe - Food.com image

I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour!

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

Steps:

In a large skillet, heat oil over medium heat.
Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
Place chicken on plate and cover with foil to keep warm.
Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
Add wine, broth, tomato paste and rosemary.
Increase heat to medium and bring to a boil.
Return chicken to skillet.
Reduce heat to low.
Cover chicken and cook until no longer pink - about 25 minutes.

Nutrition Facts : Calories 280.5, FatContent 19, SaturatedFatContent 4.6, CholesterolContent 79, SodiumContent 351.8, CarbohydrateContent 4.6, FiberContent 0.2, SugarContent 0.6, ProteinContent 17.3

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