Mom's Beef
Burgundy
Serving Size: 5
Ingredients
 |
2 Tablespoons salad oil |
|
2 � pounds sirloin tip roast,
trimmed & cut into 1 1/2" chunks |
|
3 Tablespoons flour |
|
10 � ounces condensed beef
bouillon |
|
10 � ounces water |
|
1 Tablespoon cornstarch |
|
� pound small white onions -- if
desired |
|
1/2 cup Burgundy wine -- if
desired |
Slowly heat oil in Dutch oven. Add beef about 1/4 at
a time; brown well on all sides. Remove beef as it browns.
Remove Dutch oven from heat. Add 3 Tablespoons flour,
stirring well. Gradually add 1 can (10 1/2 oz.) condensed beef bouillon. Add 1
Tablespoon cornstarch to 1 can water mixing well and add to flour mixture. Bring
to boil, stirring constantly. Add 1/2-pound small white onions (I prefer
frozen). Add beef and return to boil.
Reduce heat, cover and simmer for 1 1/2 to 2 hours,
until tender. If desired, add 1/2
cup Burgundy after meat has cooked. Add wine 1/4 cup at a time and taste. I do
not add the wine to mine.
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Per Serving: 393 Calories; 16g Fat (38.3% calories
from fat); 49g Protein; 7g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol;
145mg Sodium. Exchanges: 0 Grain
(Starch); 7 Lean Meat; 1/2 Vegetable; 1 Fat.