Burgundy Beef
When my adult children are coming over for dinner, this is their most-requested dish. All three of them, and their significant others, love this recipe.
—Urilla Cheverie, Andover, MA
- 4 lbs. beef top sirloin steak, cut into 1-in. cubes
- 3 large onions, sliced
- 1 cup water
- 1 cup burgundy wine or beef broth
- 1 cup ketchup
- ¼ cup quick-cooking tapioca
- ¼ cup packed brown sugar
- ¼ cup Worcestershire sauce
- 4 tsp. paprika
- 1 ½ tsp. salt
- 1 tsp. minced garlic
- 1 tsp. ground mustard
- 2 Tbsp. cornstarch
- 3 Tbsp. cold water
- Hot cooked noodles
Fast
Prep: 10 min. • Cook: 25 min. + releasing • Makes: 10 servings
- 1. Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Press cancel.
- 2. Combine the cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles.
Slow
Prep: 10 min. • Cook: 8 ¼ hours • Makes: 10 servings
- 1. In a 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until meat is tender, 8-9 hours.
- 2. Combine cornstarch and water until smooth; stir into pan juices. Cook, covered, on high until gravy is thickened, about 15 minutes. Serve with noodles.
Freeze option: Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
1 cup: 347 cal., 8g fat (3g sat. fat), 74mg chol., 811mg sod., 24g carb. (15g sugars, 1g fiber), 40g pro.
