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Beef Burgundy I
Reviews:
May 20, 2010

This is a good recipe. I hardly ever follow a recipe to a "T" so of course I added my own touch. The key to a good beef burgundy is getting a good reduction. I flour the beef and then saute it, after it is browned then I deglaze the pan with some of the wine. I then carmelize the onions lighly and saute the mushrooms, followed by another deglaze consiting of wine and balsamic vinegar. Like others stated it is good in a crockpot after all the ingredients are assembled because it will reduce and thicken.

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