Wok Beef Burgundy
- 2 lb Beef,cut into 1" cubes
- 3 c Water
- 12 sm White onions
- 1/4 c Flour
- 6 tb Olive oil
- 2 cl Garlic, minced
- 1 c Fresh mushrooms
- 2 c Burgundy or other good
- Red wine
- 1 c Beef broth
- 1 1/2 ts Thyme leaves
- 2 ts Parsley flakes
- 1 Bay leaf
- Salt and pepper to taste
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.
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.
