Beef Burgundy Made Lighter |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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A lighter version of Beef Burgundy Ingredients:
2 1/2 lbs lean beef, cubed |
cooking spray |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
2 cups red burgundy wine |
water |
1 teaspoon cornstarch |
2 sprigs celery leaves |
2 sprigs fresh parsley |
1 small bay leaf |
1 pinch thyme |
1/8 cup bacon bits |
12 small white onions |
1/2 lb fresh mushrooms, sliced |
2 teaspoons lemon juice |
parsley, chopped |
Directions:
1. Preheat oven to 350°F.
2. Spray skillet with non-stick spray, heat and add beef browning quickly on all sides.
3. Transfer meat to oven-proof container and add salt, pepper, garlic, wine and 1 cup of water - mixed with cornstarch (or enough to cover meat).
4. Bring mixture to a boil.
5. Tie the sprigs of celery and parsley together with string for thread.
6. Add celery/parsley bundle, bay leaf and thyme to pan.
7. Cover tightly and place in oven for 2 hours or until meat is tender.
8. Skim off fat and remove the celery, parsley and bay leaf.
9. Spray skillet again and add onions and cook until lightly browned, stirring gently.
10. Add onions and bacon bits to meat mixture.
11. Recover and put back in oven for an additional 15 minutes.
12. Spray skillet and add mushrooms and lemon juice(you may add a little water if needed.).
13. Cook gently for about 2 minutes.
14. Sprinkle mushrooms and chopped parley over beef mixture.
15. Serve immediately.
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