Beef Burgandy Stew

[aklap]

Beef Burgandy Stew

1/4 cup Sweet Rice flour
1/4 tspn salt
1/4 tspn pepper
3/4 pound sirloin beef steak [sliced in thin strips]
2 tblspn vegetable oil (divide this)
1 medium onion thinly sliced
1 clove of garlic - minced
2 cups of raw mushrooms (sauteed - optional)
2/3 cup of GF beef broth (Kitchen Basics, Pacific) or Herb Ox Bouillon
2/3 cup of burgundy wine or additional GF beef broth
1/2 tspn dried basil

GF Egg noodles or Tinkyada Fettucini

Yield: 2 servings


In a plastic bag, combine flour, salt & pepper. Drop a few pieces of beef in at at time. Close the bag and shake until coated. Remove coated pieces repeat the process until all pieces are coated.

In a skillet, pour in 1 tablespoon of oil and brown beef on all sides. Remove beef when browned and set aside.

In same skillet, pour in the remaining [1 tblspn] of oil and saute onion,mushrooms & garlic till tender. You may need to add a little more oil if the mushrooms absorb it.

Return browned beef to pan and stir in the broth, wine & basil. Bring to a boil. This will thicken up once it's come to a boil. Reduce the heat, cover and simmer for 25-30 minutes.

Place a pot of water on stove and start heating it for pasta. Cook pasta per directions/your preference.

Serve over bed of pasta and stuff yourself silly.

Al & Peg Notes:

Peg found an NGF recipe for this an we converted it. Not too tough in this case. I've made this a grand total of...1 time. We were very pleased with it and quickly deemed it "Company Food" - something special we would serve when having people over for dinner.

Peg likes mushroom [I do not], so we added mushrooms. Hence I listed them as optional

I had to use Herb Ox because we did not have any beef broth.

The sweet rice flour worked very well for thickening.

If you like left overs or are big eaters [like me], get a larger steak

We used Sutter Home Cabernet Sauvignon wine for this. We did not have any Burgundy. We get the 4 pack of little bottles because we're not big wine drinkers.

For the meat, we usually get sirloins when we grill steaks. We purchased an extra one and marinaded it with the other steaks. We placed the extra steak in the freezer knowing it would be used in this recipe.

Steak Marinade

1/2 small/medium onion - minced
1 - 2 cloves garlic - minced
a few grinds of black pepper
a pinch of salt
3 to 4 tblspns A1 steak sauce
3 to 4 tblspns Olive Oil
2 to 3 tblspns Rice Wine Vinegar

Note: all measurements are not exact. I just eyeball it. I use the rice wine vinegar to thin out the mixture. I make sure I have enough to coat all the steaks.

Combine all ingredients an sealable container and mix well. Place steaks in container and cover each piece. Seal container and place in fridge. Flip meat occasionally so both sides get sufficient marinade time.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa