Cut steak in bite-size pieces; coat with flour. In 12-inch skillet, quickly brown half the steak at a time on both sides in butter or margarine. Remove from heat.
Return all meat to skillet; add onion, parsley, garlic, bay leaf, salt, and a dash of freshly ground pepper. Stir in mushrroms, wine and ½ cup water. Bring to a boil; reduce heat and simmer, covered, for 1 hour or until meat is tender. Add more water if necessary. Remove bay leaf. Serve over rice.
Frmo BH&G All-Time Favorites, 1971
Your Beef Burgundy is ready. Happy cooking!
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