Beef Burgundy
- Number of Servings: 6
Ingredients
1 (2lb) top round steak2 1/2 cups sliced onion (1 large)3 garlic cloves, mincedCooking Spray1/3 cup Minute Tapioca or 1/3 cup all purpose flour1 1/3 cups less-sodium chicken broth (or substitute with beef broth)1/2 cup Burgundy or other dry red wine2 TBL tomato paste1/2 tsp dried thyme1/2 tsp salt1/4 tsp black pepper3 bay leaves8 oz mushrooms, sliced
Makes 6 1-cup servings.
Heat non-stick skillet over med-high heat. Add steak; saute 5 mins or until browned. Place steak in a 3 quart slow cooker. Add sliced onion & garlic to pan; coat with cooking spray & saute over med-high heat 5 mins or until tender. Sprinkle tapioca or flour over mix & cook 1 min. stirring constantly. Gradually add broth, wine & tomato paste, stirring constantly. Cook 1 minute or until thick. Add dried thyme, salt, papper, bay leaves & mushrooms. Pour wine mix over steak in cooker.
Cover & cook on low 6-7 hrs. Discard bay leaves. serve. Serve over wheat egg noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user MW130634.
Heat non-stick skillet over med-high heat. Add steak; saute 5 mins or until browned. Place steak in a 3 quart slow cooker. Add sliced onion & garlic to pan; coat with cooking spray & saute over med-high heat 5 mins or until tender. Sprinkle tapioca or flour over mix & cook 1 min. stirring constantly. Gradually add broth, wine & tomato paste, stirring constantly. Cook 1 minute or until thick. Add dried thyme, salt, papper, bay leaves & mushrooms. Pour wine mix over steak in cooker.
Cover & cook on low 6-7 hrs. Discard bay leaves. serve. Serve over wheat egg noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user MW130634.
Nutritional Info Amount Per Serving
- Calories: 275.5
- Total Fat: 6.4 g
- Cholesterol: 87.3 mg
- Sodium: 478.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.1 g
- Protein: 37.0 g