Burgundy Beef Surprise

An Easy Dinner Beef Recipe

My Burgundy Beef Surprise is an easy dinner with a beef recipe that you can have on the table in under an hour!

Did you ever find a meat in your freezer but you weren't really sure what it was? Maybe it's just my disorganization and laziness in not labeling things, but it happens to me fairly often. I'm sure when I put the bag in the freezer, I thought I'd remember what it was for, but then a few weeks go by and the knowledge is lost in the wind...

So recently, I thawed out a package that looked like some boneless pork chops to me, but when I got it thawed, it turned out to be thin-sliced pieces of beef. I really don't know what cut.

But I decided to use the meat, along with some nearly going bad mushrooms, a slightly soggy green pepper and other stuff I found in the pantry and fridge, to improvise a meal. And, actually, it turned out pretty great!

The dish is inspired by a fancier dish my mom used to make for company when I was a teenager, called "beef bourguignon" (or something along those lines)... French for beef burgundy.

Burgundy Beef Surprise

Ingredients:

Thin cut beef, in short strips
1/2 onion, chopped
1 cup mushrooms, sliced
3 cloves garlic, minced
1/2 cup flour

Green pepper, chopped or sliced
Salt/pepper to taste
Nutmeg/Thyme to taste
1/4 to 1/2 cup red wine
1 cup beef broth

Directions:

Cut the beef up into strips. Cut the veggies as noted above. Get some olive oil going in a large frypan and start browning the onion/garlic/mushrooms/peppers until they are caramelized nicely.

Meanwhile, put flour in a sealable bag or a bowl and shake the beef strips in it. You can add salt/pepper/nutmeg to the bag or add it later while the beef is cooking. When the veggies are about ready, add the meat to the pan and brown until the meat is cooked almost through.

Next, add the wine to the pan and cook on medium high until it is mostly reduced. Then add the broth and again, cook until it thickens and the beef and veggies are done to your liking. Adjust the seasonings as needed.

This whole recipe cooks up pretty quickly once you have everything cut up. I would be sure to use thinly sliced beef or some fairly tender cut, because you're not cooking it long enough to tenderize tougher cuts such as stew beef.

Serve the beef/veggie mixture with its gravy over mashed potatoes, rice or noodles (your choice!). Yumm...

Variations