Beef Burgundy Tenderloin Tips Recipe
Servings: 12
Ingredients
- 6 1/2 lbs. Sirloin, cubed, browned in butter, salt & pepper
- 4 bunches green onions
- 8 celery ribs, sliced
- 5 jars or possibly cans mushrooms, liquid removed
- 3 cans water chestnuts, sliced
Directions
- Brown onions, celery, mushrooms and water chestnuts slightly. Use mushroom liquid and add in water to make 3 c., add in 1 c. soy sauce. 5 tbsp. sugar 1 c. water
- Mix cornstarch, sugar and water; cook till thick. Add in to soy sauce and mushroom liquid. Put meat, liquid mix and vegetables in roaster. Add in 1 1/2 c. Burgundy wine. Bake at 250 to 300 degrees 5 to 8 hrs. Serve over rice or possibly noodles. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 12 servings | |
| Calories 646 | |
| Calories from Fat 231 | 36% |
| Total Fat 25.66g | 32% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 1.57g | |
| Cholesterol 160mg | 53% |
| Sodium 189mg | 8% |
| Potassium 1338mg | 38% |
| Total Carbs 46.87g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.18g | 1% |
| Protein 53.64g | 86% |
