Burgundy Beef Tips And Mushrooms Food

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BEEF BOURGUIGNON



Beef Bourguignon image

Beef Bourguignon is a French classic made with melt in your mouth beef, mushrooms, carrots, and red wine and is cooked to perfection in the most delicious rich sauce. A hearty and comforting meal that you will make again and again!

Provided by Alyssa Rivers

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

3 1/2 tablespoons olive oil
6 slices bacon
3 pounds lean stewing beef (cut into 2-inch cubes)
Salt and pepper
2 carrots (sliced)
10-12 small pearl onions OR 1 small white onion (diced)
8 ounce mushrooms (sliced)
2 cups red wine (young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy))
2 cups beef stock
1 tablespoon tomato paste
1/2 cup tomato sauce
1/4 cup flour
2 cloves mashed garlic
1/2 teaspoon thyme
bay leaf

Steps:

  • Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
  • Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
  • Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
  • Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
  • Add the beef and the vegetables and bacon back to the pot and stir. Add garlic, thyme and bay leaf. Put a lid on pot and let it simmer in the oven for 1 1/2-2 hours until the beef is tender.
  • Stovetop: Bring to a boil and reduce heat to a low and simmer. Cover and let cook 1 1/2- 2 hours or until beef is tender.

SLOW-COOKER BEEF TIPS BURGUNDY



Slow-Cooker Beef Tips Burgundy image

Here's a heartwarming classic that's so simple in the slow cooker. Mushrooms, red wine and tender beef make for an easy, elegant supper. -Deanna Zewen, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces
2 medium onions, halved and sliced
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cups beef stock
1/2 cup dry red wine or additional beef stock
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1-1/4 teaspoons salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup cold water
Hot cooked egg noodles
Minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours., Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley., Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding water if necessary. Sprinkle with parsley.

Nutrition Facts : Calories 275 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

BEEF BOURGUIGNON



Beef Bourguignon image

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
  • Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
  • Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
  • To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BEEF BOURGUIGNON



Beef Bourguignon image

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don't sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, roasts, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 1/4 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

Steps:

  • Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
  • In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
  • Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
  • Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
  • Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
  • Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
  • To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 8 grams, Sodium 1075 milligrams, Sugar 15 grams, TransFat 1 gram

BEEF BOURGUIGNON



Beef Bourguignon image

This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h15m

Number Of Ingredients 15

3 tablespoons olive oil
8 ounces button mushrooms (trimmed), quartered if large
3 pounds boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
1 tablespoon tomato paste
2 tablespoons all-purpose flour
3 cups dry red wine
2 cups low-sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 ounces pearl onions, peeled
1 tablespoon butter, cut into pieces
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch, if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
  • Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley, if desired.

Nutrition Facts : Calories 538 g, Fat 30 g, Fiber 1 g, Protein 37 g

BEEF BURGUNDY I



Beef Burgundy I image

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Provided by Faith

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 7

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2 ½ cups sliced fresh mushrooms
3 onions, sliced

Steps:

  • In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  • Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  • Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  • Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g

BEEF TIPS BURGUNDY



Beef Tips Burgundy image

Easy, sophisticated, and delicious meal the whole family will love. Serve over mashed potatoes or noodles or whatever you want. Add a little green pepper for a little extra flavor.

Provided by Ky Borgstadt

Categories     Main Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds beef tips, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
3 cloves garlic, minced
1 (32 ounce) carton beef stock
12 fluid ounces Burgundy cooking wine, divided
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce (such as Kitchen Bouquet®)
2 cups water, or more as needed
2 tablespoons cornstarch, or more as needed
2 tablespoons water, or as needed

Steps:

  • Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
  • Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
  • Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
  • Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 7.9 g, Cholesterol 109.7 mg, Fat 18.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 5.5 g, Sodium 696.2 mg, Sugar 2.6 g

BURGUNDY BEEF TIPS AND MUSHROOMS



Burgundy Beef Tips and Mushrooms image

Make and share this Burgundy Beef Tips and Mushrooms recipe from Food.com.

Provided by Cheryl P

Categories     Steak

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 lbs beef sirloin steaks, cut into tips
1 1/2 cups fresh mushrooms, chopped
1 cup fresh tomato, pureed in food processer
1 teaspoon salt, to taste
1 teaspoon ground pepper, to taste
3/4 cup red wine

Steps:

  • Cut beef into cubes.
  • In large skillet over medium high heat, heat olive oil and brown cubes with garlic.
  • Add mushrooms, tomatoes, salt, pepper, and wine.
  • Cook for 30 minutes or until cubes are tender.

Nutrition Facts : Calories 354.5, Fat 25.3, SaturatedFat 8.3, Cholesterol 76, Sodium 451.8, Carbohydrate 3.2, Fiber 0.7, Sugar 1.3, Protein 22.5

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 12

4 pounds white button mushrooms
1 liter Burgundy wine (other dry red wines will work)
2 cups boiling water
1/2 pound (2 sticks) butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled
Salt
Crusty bread, for serving

Steps:

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
  • Remove the lid, and then continue cooking, uncovered, for 3 hours.
  • Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

BEEF BURGUNDY



Beef Burgundy image

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 16

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

Nutrition Facts :

SLOW COOKER BURGUNDY BEEF TIPS



Slow Cooker Burgundy Beef Tips image

From Southern Living. Serve over hot cooked egg noodles or rice. Feel free to use different mushrooms based on availability and preferences.

Provided by Little Suzy Homemak

Categories     One Dish Meal

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef sirloin tip, cut into 1 inch pieces
8 ounces sliced fresh baby portabella mushrooms
10 3/4 ounces canned cream of mushroom soup
1/2 cup dry red wine
1 ounce dry onion soup mix
1/8 teaspoon pepper

Steps:

  • Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker.
  • Cover and cook on HIGH 4 hours or until beef is tender, stirring at least once after 2 hours.

Nutrition Facts : Calories 385, Fat 21.7, SaturatedFat 7.8, Cholesterol 103, Sodium 790.6, Carbohydrate 8.7, Fiber 0.9, Sugar 2.5, Protein 33.5

BEEF BURGUNDY



Beef Burgundy image

The bacon - a classic ingredient in a French-style beef stew - has been dropped from this recipe. But it doesn't trade a juicy beef chuck for tougher rounds, even though chuck is a bit fattier. Instead, a lot more vegetables, like fresh mushrooms, carrots and frozen peas stretch the meat. Recipe is from Good Housekeeping.

Provided by CookingONTheSide

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 lbs boneless beef chuck (trimmed of fat and cut into 1 1/2-inch chunks)
3 large carrots, cut into 1-inch pieces
3 garlic cloves, crushed with side of chef's knife
1 large onion, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons tomato paste
salt
pepper
2 cups dry red wine
4 sprigs fresh thyme
2 (10 ounce) packages mushrooms, each mushroom cut in half
1 (16 ounce) bag frozen peas

Steps:

  • In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
  • Pat beef dry with paper towels.
  • Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
  • With slotted spoon, transfer beef to medium bowl.
  • Preheat oven to 325 degrees F.
  • To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
  • Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
  • Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
  • Return meat and any meat juices in bowl to Dutch oven.
  • Add thyme and mushrooms, heat to boiling.
  • Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
  • Discard thyme sprigs.
  • Just before stew is done, cook peas as label directs.
  • Stir in peas.

BEEF WITH BURGUNDY MUSHROOMS



Beef with Burgundy Mushrooms image

This classic recipe is a pot full of richly flavored beef and sauce spooned over noodles. Ready to serve in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked medium egg noodles (4 oz)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
2 packages (8 oz each) fresh whole mushrooms, quartered
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry red wine (such as Burgundy) or nonalcoholic wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano
1/2 teaspoon dried oregano leaves
2 tablespoons chopped fresh parsley
Pepper

Steps:

  • Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
  • Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
  • Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
  • Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
  • Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 0 g

BURGUNDY MUSHROOMS



Burgundy Mushrooms image

Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.

Provided by Bev Huelsman

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 4

½ cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
⅓ cup Burgundy wine

Steps:

  • In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 8.2 g, Fat 0.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 720.9 mg, Sugar 3.2 g

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