Burgundy Beef
Recipe: #17207
February 07, 2015
Categories: Stewing Beef, New England, Fathers Day, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"A tender beef dish loaded with yummy veggies in a delicious rich sauce, straight from the kitchen of Gus Saunders, who ran the radio show on WCOP 1150 AM in Boston, Massachusetts, called Yankee Kitchen, many moons ago. In the very back of their older version cookbook, called Boston Kitchen, he added his very favorite recipes, and this is one of them. His suggestion is to serve with mashed potatoes or rice, but I always go with the potatoes, and I use my recipe that is posted here."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (361.8 g)
- Calories 573.2
- Total Fat - 41.9 g
- Saturated Fat - 20.7 g
- Cholesterol - 359.9 mg
- Sodium - 920 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.8 g
- Protein - 29.1 g
- Calcium - 844.6 mg
- Iron - 10.2 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Dredge meat in mixture of flour, salt and pepper. Brown slowly in bacon fat.
Step 2
Add remaining ingredients.
Step 3
Cover, and simmer very slowly, about 1 1/2 hours, until meat is tender.
Step 4
Stir often, adding a little water if needed.
Tips
No special items needed.
1 Reviews
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