Quick Beef Burgundy
Ingredients
- 2 pounds sirloin steak tips cut into 1-inch chunks
- Salt and pepper4 slices bacon
- 8 ounces cremini or white mushrooms quartered
- 1 cup frozen pearl onions thawed
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups red wine
- 1 cup low-sodium chicken broth
- 2 teaspoons minced fresh thyme
Instructions
- 1. Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.
- 2. Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.
