Tasty Tuesday

Hello everyone its Tasty Tuesday! Before I get into the recipe for today I just wanted to express that I hope that everyone enjoyed their holiday/Easter weekend. I fully enjoyed the long weekend for so many reasons, the most poignant one was the break from the morning routine and having the opportunity to spend time with my children. We had a wonderful weekend together. I look forward to the next holiday. But for now we are back to the daily routines, etc. So here is today’s recipe it is inspired by Paris. A wonderful red wine beef that is served in a restaurant in Paris, France. This recipe is similar to the meal that was served in that restaurant so I alter that recipe somewhat to accommodate that but it is a good base if one desires to change it in any way and it is good regardless so give it a try. Enjoy!

Beef Burgundy Recipe with Wine

This is a classic Beef Burgundy that is super easy to make and is based on the classic red Burgundy wines (Pinot Noir).


Prep Time: 10 minutes   Cook Time: 25 minutes   Total Time: 35 minutes



•2 lbs. sirloin steak (cut beef into 1-inch cubes)

•8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)

•1 medium red onion (quartered or diced)

•2 garlic cloves (minced)

•1/2 cup butter

•1/4 cup flour

•1/4 tsp sea salt

•1/4 tsp black pepper (coarse ground)

•1/4 tsp crushed thyme

•1/8 cup fresh parsley

•1 cup red Burgundy wine (Pinot Noir)

•2 cups beef broth

•optional: crumbled bacon (2-3 slices)

•pearled onions (1 cup)



Combine flour, salt, pepper 1 minced garlic clove in a plastic Tupperware or Ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture. Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and sauté until soft. Set sautéed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.

Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so. Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions. Serve with roasted or mashed potatoes (red or Yukon are best bets) or over well-buttered egg noodles and a side of sautéed spinach sprinkled with sea salt. Consider serving the same red Burgundy wine that was used in the recipe with the meal to accent and draw out the parallel flavors.


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