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