Title: Wok Beef Burgundy
Categories: Ethnic Beef
Yield: 6 Servings
| 2 | lb | Beef,cut into 1" cubes |
| 3 | c | Water |
| 12 | sm | White onions |
| 1/4 | c | Flour |
| 6 | tb | Olive oil |
| 2 | cl | Garlic, minced |
| 1 | c | Fresh mushrooms |
| 2 | c | Burgundy or other good |
| | | Red wine |
| 1 | c | Beef broth |
| 1 1/2 | ts | Thyme leaves |
| 2 | ts | Parsley flakes |
| 1 | | Bay leaf |
| | | Salt and pepper to taste |
In wok,add water and heat to boiling over high heat.Add onions and blanch 3
minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil
until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly
brown on all sides.Remove beef and keep warm.Lightly brown onions and
garlic.Return the beef to wok.Add remaining ingredients, cover and simmer
over low heat about 1 1/2 hours or until meat is tender.Remove the bay
leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to
6.