Skip to main content New<> this month
Get the Allrecipes magazine
Beef Burgundy I
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.

  1. 88 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars