Quick Beef Burgundy

Name: Quick Beef Burgundy
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 2 pounds, sirloin steak tips, cut into 1-inch chunks; , Salt and pepper; 4 slices, bacon, chopped; 8 ounces, cremini or white mushrooms, quartered; 1 cup, frozen pearl onions, thawed; 3 tablespoons, unsalted butter; 1/4 cup, all-purpose flour; 2 cups, red wine; 1 cup, low-sodium chicken broth; 2 teaspoons, minced fresh thyme

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Appears in Cook's Country December/January 2010

This classic French recipe can take hours to prepare. We did it in less than 30 minutes.

SERVES4 to 6

TIME30 minutes

WHY THIS RECIPE WORKS

Fruity, medium-bodied red wines, such as Côtes du Rhône or pinot noir, work best for our Quick Beef Burgundy. We used flour and butter to thicken the sauce and mimic the effect of hours of simmering in just a few minutes.

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