Beef Burgundy A La Wild Rice

    YIELD: 24 portions
    PORTION: 1 1/3 cups

    OVEN: 325°F
    BAKE: 1 hour

    8 oz butter or margarine
    6 lbs round steak, cubed
    12 oz chopped onion
    12 oz chopped celery
    8 minced garlic cloves
    2 lbs sliced mushrooms
    4 oz all-purpose flour
    32 oz chicken broth
    32 oz beef broth
    14 cups cooked wild rice
    16 oz burgundy
    2 cups slivered almonds
    2 cups chopped red bell pepper
    1/2 cup chopped fresh parsley
    1 tbsp dried thyme leaves
    4 tsp Beau Monde Seasoning
    2 tsp poultry seasoning
    2 tsp pepper

In large roaster pan, melt butter and brown beef. Stir in onion, celery and garlic; sauté, stirring occasionally, 5 minutes or until vegetables are slightly tender. Add mushrooms; sauté, stirring occasionally until mushrooms are slightly tender.

Sprinkle flour over beef mixture; stir. Slowly add broths; stir until smooth. Stir in wild rice and remaining ingredients; cover. Bake 1 hour at 325°F stirring occasionally. Add additional broth if necessary.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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