I took some pictures, so I will post them later.
1 beef roast 3-4 lb., cut into 1 in. cubes (round steak)
1 - 16 oz. bottle of Burgundy cooking wine
6 T. butter (4 T. w/meat, 2 T. w/mushrooms)
1 container of sliced fresh mushrooms
6-8 green onions, chopped about 4 inches up
2 T. flour, I used more for a thicker sauce
Heat oven to 400, melt butter in casserole dish in oven. Chop onion & saute w/mushrooms in 2 T. butter. When butter in oven is nearly melted, add beef and brown the meat for 20 minutes, uncovered, stir a couple of times. Add flour and wine to mushrooms & onions, simmer slowly while meat browns. Pour wine sauce over meat, cover, bake at 225/250 for 2-3 hours. Serve over parsley & buttered egg noodles.
Saute mushrooms and onions in 2 T. butter
I added 1/4 c. flour for thick sauce
Stir flour around
Add bottle of cooking wine
The flour gets all clumpy,but don't worry, you will have a nice thick sauce after the dish cooks for 2-3 hours
I used about 4 lbs. of trimmed chuck roast,here it is cut into 1-2 inch pieces and browned in the 400 degree oven with 4 T. butter
Pour wine sauce over meat and put back in the oven.Sorry, as often happens, we were so excited to eat this lovely dish for supper that I forgot to get a picture of the final dish, it was very delicious!
