Beef Burgundy No.2 Recipe

Beef Burgundy No.2 Recipe Ingredients :

1.25 lb Lean boneless sirloin
1.00 c Red wine
0.25 c Beef stock
2.00 ea Shallots, minced
1.00 ts Fresh thyme leaves OR 1/4 t
Freshly ground pepper to taste
1.00 tb Olive oil
0.50 lb Fresh mushrooms
0.50 lb Frozen pearl onions
1.00 sm Fresh plum tomato, about 3
2.00 ts Cornstarch
2.00 tb Cognac
Chopped fresh flat-leaf parsley for

Beef Burgundy No.2 Recipe Instructions :

SOURCE: Joslin Diabetes Gourmet Cookbook by Bonnie
Sanders Polin, Ph.D., and Frances Towner Giedt,
copyright 1993, ISBN #0-553-08760-6. MM format by
Ursula R. Taylor.
Trim and discard fat from meat. Cut steak across
grain into 1/8 inch slices. In a medium-size bowl,
mix together wine, stock, shallots, thyme and pepper.
Add meat and stir to coat. Let stand at room
temperature for 30 minutes or cover and refrigerate
for up to 3 hours.
Left meat from marinade; drain, reserving marinade.
In a heavy nonstick skillet, heat oil over medium
heat. Add mushrooms and onions. Saute', stirring
frequently until onions are translucent, about 6
minutes. Add meat and cook, stirring constantly, until
meat is no longer pink, 4 to 5 minutes. Add tomatoes
and reserved marinade. Cook stirring until, mixture
comes to a boil. Dissolve cornstarch in cognac. Stir
into beef mixture. Cook, stirring until slightly
thickened. Garnish with parsley.
PER SERVING: Calories 224, protein 22 g,
carbohydrate 10 g, fat 10 g, calories from fat 40%,
dietary fiber 1 g, cholesterol 60 mg, sodium 54 mg,
potassium 668 mg.
JOSLIN EXCHANGES: 2 1/2 medium-fat meat, 2
vegetables.



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Preparation Time: 0:00

4 : Servings