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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council