Beef Burgundy With Rice Recipe
Servings: 10
Ingredients
- 5 med. onions, sliced thin
- 2 tbsp. butter
- 2 pound chuck, cut into 1/2 inch cubes
- 2 tbsp. flour
- 1/2 c. beef bouillon
- 1 c. dry red wine
- 1/2 c. fresh mushrooms, sliced
- 4 c. warm cooked rice
- Salt, pepper, thyme and marjoram seasoning
Directions
- In a heavy skillet, cook onions in butter till brown. Add in beef (more butter if necessary). Brown beef. Sprinkle with flour and seasoning. Stir in bouillon and wine. Simmer 2 1/2-3 hrs. May use Crockpot. May add in more bouillon and wine if needed to keep meat covered. Return onions to pan. Add in mushrooms. Cook 30 min longer. Serve over warm rice. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 10 servings | |
| Calories 316 | |
| Calories from Fat 104 | 33% |
| Total Fat 11.63g | 15% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 111mg | 5% |
| Potassium 374mg | 11% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.34g | 2% |
| Protein 22.53g | 36% |
