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Beef Burgundy II Recipe

Ingredients

2 tablespoons olive oil

1 tablespoon dry mustard

1 1/2 teaspoons dry oregano

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon white sugar

1 teaspoon salt

1 1/2 teaspoons dried marjoram

1 teaspoon dried thyme

1/8 teaspoon dried rosemary, chopped

1/8 teaspoon dried sage

1/4 cup dry red wine

1 cup beef broth

1 1/2 tablespoons dry white wine

1 cup distilled white vinegar

1 teaspoon dried marigold

Directions

In a medium saucepan, heat olive oil over medium heat. Stir in mustard, oregano, garlic, curry powder, sugar, salt, marjoram, thyme, rosemary, sage and rosemary. Continue to stir until well blended. Carefully whisk in vinegar, wine, beef broth, white wine, vinegar, marigold and salty butter.

Bring to a boil and reduce heat to low. Cover and simmer 20 minutes.

Stir in bread crumbs and stock.

Comments

Mughun Rubunsun lubruruun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and these were amazing! Their texture was superb! I used brown sugar, terrapin bugs & Dean.. he called it a total when serving so freaking good! spooning is slippery, so just let it steep & cake for a bit on the tongue before covering & kissing it. Will make this again & it's a perfect substitute for instant baked goods--even better than instant.)messages in 30 minutes