Steak Burgundy
Steak Burgundy features tender beef strips simmered in red wine with vegetables, creating a hearty, flavorful dish perfect for cozy dinners or entertaining guests.
Ingredients
- 4 cups hot cooked rice ⓘ
- 1 pound lean beef round steak, thinly sliced in 1 inch strips ⓘ
- 3 tablespoons vegetable oil ⓘ
- 2 cups sliced onions ⓘ
- 2 cups sliced carrots ⓘ
- 1/3 cup Burgundy or other dry red wine ⓘ
- 1 3/4 cups beef broth ⓘ
- 1 can (4 oz.) sliced mushrooms and liquid ⓘ
- 2 1/2 teaspoons seasoned salt ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 2 cups diagonally sliced celery ⓘ
Instructions
- While rice is cooking, sauté steak in oil until browned.
- Add onions and cook for 2 minutes longer.
- Stir in carrots, wine, beef broth, mushrooms with liquid, and seasonings.
- Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Add celery and continue cooking for 10 minutes longer.
- Dissolve cornstarch in 1/4 cup water.
- Stir the cornstarch mixture into the meat and vegetable mixture.
- Cook, stirring constantly, until thickened.
- Serve over a bed of fluffy rice.
Tips & Substitutions
For a more intense flavor, consider marinating the beef in the Burgundy wine for an hour before cooking. If you don't have Burgundy, any dry red wine will work. To save time, use pre-sliced vegetables or frozen mixed vegetables. Adding a pinch of sugar can balance the acidity of the wine. For those who prefer a thicker sauce, increase the cornstarch gradually until desired consistency.
Serving Suggestions
Serve Steak Burgundy over the hot cooked rice as it absorbs the rich sauce beautifully. Consider pairing it with a side of steamed green beans or a fresh salad for a balanced meal. This dish also pairs beautifully with German Sweet Sour Cabbage, enhancing the overall dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, adding a splash of beef broth or water to maintain moisture. Alternatively, you can microwave in short intervals, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Steak Burgundy contains roughly 960 calories, with 25g protein, 157g carbohydrates, and 19g fat. It is an excellent source of vitamin D (210% of the Daily Value), protein (50% of the Daily Value), and iron (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while lean beef round steak is recommended, you can use other cuts like sirloin or flank steak. Just be mindful of the cooking time, as different cuts may require adjustments for tenderness.
Is it possible to make this dish in a slow cooker?
Absolutely! Brown the beef and onions in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows flavors to meld beautifully and results in tender meat.
What can I use instead of beef broth?
If you don't have beef broth on hand, you can substitute with vegetable broth or chicken broth for a lighter flavor. Just keep in mind that it may alter the overall taste slightly, so adjust seasoning as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).