Saucepan Beef Burgundy

• 1 lb beef (sirloin, etc) - sliced into thin strips
• 1/2 onion - chopped
• 1 garlic clove - minced
• 2 mushrooms, sliced
• 1 TBL tomato paste
• 1 cup chicken broth
  + 1/2 cup red wine
  + 1 TBL flour
• 1 TBL balsamic vinegar or white wine

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Brown beef in a deep saucepan with a TBL vegetable oil. Remove meat to a separate bowl for later.

Add more oil, if needed, to sizzle onions for 5 min. Add garlic for 30 seconds. Stir in broth/flour mixture and add to pan. Bring to low boil, stirring, until thickened.

Return beef to pan. Cover and simmer on low for 2 hours, stirring occasionally.

Turn off heat. Stir in balsamic vinegar or white wine. Serve with noodles or mashed potatoes and sauteed mushrooms.

Jun 2013