Beef Burgundy
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beef Burgundy calories by ingredient
Introduction
No pearl onions in this receipe. Slow cooker recipe. No pearl onions in this receipe. Slow cooker recipe.Number of Servings: 6
Ingredients
-
1 (2lb) top round steak
2 1/2 cups sliced onion (1 large)
3 garlic cloves, minced
Cooking Spray
1/3 cup Minute Tapioca or 1/3 cup all purpose flour
1 1/3 cups less-sodium chicken broth (or substitute with beef broth)
1/2 cup Burgundy or other dry red wine
2 TBL tomato paste
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
3 bay leaves
8 oz mushrooms, sliced
Directions
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.
