Mirdza’s Beef Burgundy
A delicious meal for a cold day.
| Mirdza’s Beef Burgundy |
Recipe type: Main
Author:
Cook time: 2 hours
Total time: 2 hours
Serves: 4
A delicious meal for a cold day.
Ingredients
- 1 1⁄2 kg steak (stewing or chuck)
- 90g butter or margarine
- 2 clove garlic
- 2 T brandy
- 250g mushrooms, fresh
- 2 onions
- 2 C red wine
- 1 C port
- 1 C water
- 1⁄2 C tomato paste
- 2 bay leaves
- 2 T cornflour
- 1 Pinch salt
- 1 can mushrooms
Instructions
- Cut steak in to large cubes. Heat butter in a large saucepan and add garlic and onions and after a short time add steak a little at a time until well browned all over. Add the brandy and mushrooms and let cook for a few minutes.
- Add wine, port, half water and bay leaf and bring to boil. Reduce heat, cover and simmer for 1 hour. Add tin champignons and simmer for approx ½ hour. Stir in blended cornflour and stir continuously until mixture thickens. Add salt according to taste
Notes
Tip It tastes better if made day before. If you don’t want to use port use extra red wine.
