Wok Beef Burgundy Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Beef, cut into 1" cubes
3 cup: Water,
12 small: White onions,
1/4 cup: Flour,
6 tbsp: Olive oil,
2 centiliter: Garlic, minced
1 cup: Fresh mushrooms,
2 cup: Burgundy or other good,
Red wine,
1 cup: Beef broth,
1 1/2 tsp: Thyme leaves,
2 tsp: Parsley flakes,
1: Bay leaf,
Salt and pepper to taste,
Directions:
In wok,add water and heat to boiling over high heat.Add onions and
blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with
flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at
a time and quickly brown on all sides.Remove beef and keep
warm.Lightly brown onions and garlic.Return the beef to wok.Add
remaining ingredients, cover and simmer over low heat about 1 1/2
hours or until meat is tender.Remove the bay leaf.Serve on toasted
buttered bread,noodles or mashed potatoes.Serves 4 to 6.
Source from luhu.jp
blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with
flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at
a time and quickly brown on all sides.Remove beef and keep
warm.Lightly brown onions and garlic.Return the beef to wok.Add
remaining ingredients, cover and simmer over low heat about 1 1/2
hours or until meat is tender.Remove the bay leaf.Serve on toasted
buttered bread,noodles or mashed potatoes.Serves 4 to 6.
Source from luhu.jp