Quick Beef Burgundy
By America's Test KitchenPublished on March 1, 2012
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
2 pounds sirloin steak tips, cut into 1-inch chunksSalt and pepper 4 slices bacon, chopped8 ounces cremini or white mushrooms, quartered1 cup frozen pearl onions, thawed3 tablespoons unsalted butter ¼ cup all-purpose flour 2 cups red wine 1 cup low-sodium chicken broth 2 teaspoons minced fresh thyme
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.
- Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
2 pounds sirloin steak tips, cut into 1-inch chunks
Salt and pepper
4 slices bacon, chopped
8 ounces cremini or white mushrooms, quartered
1 cup frozen pearl onions, thawed
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups red wine
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme
Ingredients
2 pounds sirloin steak tips, cut into 1-inch chunks
Salt and pepper
4 slices bacon, chopped
8 ounces cremini or white mushrooms, quartered
1 cup frozen pearl onions, thawed
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups red wine
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme
Ingredients
2 pounds sirloin steak tips, cut into 1-inch chunks
Salt and pepper
4 slices bacon, chopped
8 ounces cremini or white mushrooms, quartered
1 cup frozen pearl onions, thawed
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups red wine
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme
Why This Recipe Works
Fruity, medium-bodied red wines, such as Côtes du Rhône or pinot noir, work best for our Quick Beef Burgundy. We used flour and butter to thicken the sauce and mimic the effect of hours of simmering in just a few minutes.
Instructions
- Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.
- Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments