Beef Burgundy

Quincy L. Cheek, Bollich, Patricia A.  |  3/15/2013 5:46:27 AM

Beef Burgundy

March is “Beef Month” and beef is a very important Louisiana Commodity. Beef is an excellent source of iron & muscle building protein. It is a nutrient dense food that helps you get more nutritional benefits from the calories you consume. The cut of beef with the least amount of calories, saturated fat, and total fat is eye of round roast and steak, with only 144 calories, 1.4 grams of saturated fat, and 4 total grams of fat in a 3 ounce serving.



Prep: 14 minutes Cook: 6 hours
1 (2 pound) boneless eye of round roast, trimmed and cut into 1 ½ inch cubes
1/3 cup all-purpose flour
1 (10 ½ ounce) can beef broth, undiluted
½ cup dry red wine
2 garlic cloves
2 tablespoons tomato paste
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
2 (16 ounce) packages frozen small whole onions, thawed and drained
1 (8 ounce) package sliced fresh mushrooms

Hot cooked medium egg noodles Place a lightly greased nonstick skillet over high heat until hot. Add steak; sauté 2 minutes. Reduce heat to medium-high; cook steak 5 more minutes or until browned. Drain. Meanwhile, whisk together flour and next 7 ingredients in a 3 ½ quart electric slow cooker, stirring until smooth. Add steak, onions, and mushrooms, stirring well. Cover and cook on high 1 hour; reduce to low, and cook 5 hours or until meat is tender. Serve over egg noodles. Yield: 6 servings
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