Flavor was good, but between the veg oil, olive oil and butter as written, it had somewhat of a fatty residue. Would reduce the amounts of fat next time
I salted the beef and lightly coated them with 4 tbsp flour mixed with 4 tbsp corn starch, added an extra tsp of fresh garlic to it. I only had a Tbsp of Worcestershire and 1 1/2 tbsp of soy sauce on hand and I cooked it on the stove top in a pot, There wasnt any leftovers. It was very tasty. Thank you for sharing your recipe.
Only give it a 4 because I use 2-3 shots of good brandy rather than burgundy. Have tried it with dumplings but we like it better over Zatarains par-boiled long grain white rice. (I use NO other brand. Cant buy it locally but order it online.) It is a keeper..made it numerous times. Cooking as we 'speak'. And I suggest a vintage cast iron Dutch oven.
Everyone loved the burgundy beef served over egg noodles!
Thanks for this recipe ! It turned out fantastic when I made it and is definitely a keeper ! I actually only used half of the suggested wine...I never added any more at the end as the gravy was a bit on the thin side.....I also cooked the beef and the mixture in the crock pot for 9 hours(after searing the beef in my cast iron pan) and it came out great ! maybe a little dry for some but not me lol....I also used stew meat.
Made this and was a big hit with my husband.
I didn’t use the butter, just Olive Oil. The recipe was very good. I would happily make it again. I had tender beef, so it only took about 45 minutes.
Made it exactly as is (I always do the first time) and it was very good. The family really liked it too.
This dish was absolutely incredibly delicious. For the wine I used Yellow Tail Cabernet Sauvignon, and I made it to go over garlic mashed potatoes. The aroma while cooking washed it all the way through my entire house, and it made my mouth water just smelling it. Definitely five stars on this one.
Salt and pepper added are a must for this recipe.
