This is beef à la Bourguignonne (in the manner of Burgundy, a region in France) — tender morsels of beef swimming in an aromatic wine broth, accompanied by fresh mushrooms and onions.
1 tablespoon vegetable oil
2 pounds round steak, cubed
2 onions, sliced
1/2 pound mushroom, thickly sliced
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Burgundy (red) wine
1/2 cup beef broth
- Add oil to a heated heavy skillet and sauté round steak, stirring constantly, until browned, about 10 minutes. Remove beef and set aside.
- To the same skillet, add onions and mushrooms; sauté until onions are fragrant and translucent, 5 to 7 minutes. Remove and set aside. Return beef to skillet; sprinkle with flour, salt, and pepper. Stir in wine and beef broth; bring to a boil.
- Cover, reduce the heat, and simmer for 1 hour and 15 minutes, or until tender. Add the onion/mushroom mixture and cook until heated thoroughly, another 5 minutes.
Makes 8 servings.