Aunt Catherine's Beef Burgundy
By: Angie Zafereo
Published: Wednesday, February 24, 2010 - 5:06pm

Ingredients




2 1/2 pounds Beef Round Steak
1/4 cup flour mix with ¾ tsp Majorium or Thyme
salt and pepper to taste

1 tablespoon parsley, finely cut
1 tablespoon dried onions
2 cloves of garlic chopped
2 Bay Leaf, crumpled
6 ounces can of cream of mushroom soup
1 cup Burgundy wine
1 cup water

Preparation

1 Carefully trim off fat, then cut steak into bite size pieces. Shake meat in the above flour mixture until well coated. Brown in butter. Use enough time to assure that all pieces are browned on all sides. Remove meat from skillet. Pour the last 3 ingredients into skillet and mix thoroughly as it heats. Add steak. Simmer, covered for about 1 hour. Serve over rice, or with noodles and or potatoes. You can also use cream of celery soup in place of the cream of mushroom soup.

About


My Aunt Catherine used to make her Beef Burgundy when I would come to visit her. It's one of my absolute favorite thing to make when I have company for dinner.
2 1/2 lbs Beef Round Steak
1/4 cup flour mix with 3/4 tsp Majorium or Thyme
salt and pepper to taste
1 Tbsp parsley, finely cut
1 Tbsp dried onions
2 cloves of garlic chopped
2 Bay Leaf, crumpled
6 oz can of cream of mushroom soup
1 cup Burgundy wine
1 cup water.
Carefully trim off fat, then cut steak into bite size pieces. Shake meat in the above flour mixture until well coated. Brown in butter. Use enough time to assure that all pieces are browned on all sides. Remove meat from skillet. Pour the last 3 ingredients into skillet and mix thoroughly as it heats. Add steak. Simmer, covered for about 1 hour. Serve over rice, or with noodles and or potatoes. You can also use cream of celery soup in place of the cream of mushroom soup.