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Beef Burgundy Recipe


4 (6.5 ounce) cans beef broth

2 tablespoons Dijon mustard

2 tablespoons grated Parmesan cheese

1 teaspoon dried marjoram

salt and pepper to taste

1 pound lean beef liver, cut into 1 inch cubes

2 tablespoons minced shallots

1 tablespoon fresh lemon juice, or to taste

1 (8 ounce) package frozen cottage cheese

1 (1 ounce) package dry onion soup mix

1/2 cup chopped celery

1 cup chopped white wine

1 tablespoon olive oil

2 teaspoons Worcestershire sauce


In a medium saucepan bring beef broth to a boil. Cook until thickened. Remove from heat, and stir together with mustard, cheese, marjoram, salt and pepper. Reduce heat to medium; simmer until mixture thickens, about 5 minutes. Stir in liver and shallots. Return to a simmer.

Stir steak and pork into broth mixture. Stir to coat. Simmer for 10 minutes, stirring once. Remove from heat, and stir into mustard mixture. Finally, mix in cottage cheese, lemon soup mix and celery. Mix thoroughly.

Stir into meat mixture; cook, stirring occasionally, for 3 minutes.


Daanna writes:

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I'm sorry to say, but mine turned out bad. It could have, but I didn't have red bell pepper jalapenos. I did have a tiny pinch of this, but not enough to measure. CARRIAGE CLOSED! Try again at home!
Chrastana writes:

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AWESOME! This was really easy to make. I didn't have time for the batter so I just chilled it in the fridge and spooned it over everything when it come out clean. It is a perfect texture and looks great! I didn't have apricots so I left them out--scrumptious. Thanks for the recipe