Beef Burgundy

 In Appetizer|Entree, Entree, Recipes


  • 2-1/2 pounds boneless beef round steak
  • 4 cloves garlic, minced
  • ½ cup chopped onion
  • 2 cups Chateau Grand Traverse Gamay Noir
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups dried tart cherries
  • 2 jars (4-1/2 ounces each) button mushrooms, drained
  • 1 cup pearl onions (fresh, frozen or canned)
  • 3 tablespoons all-purpose flour
  • ½ cup water
  • 1 package (12 ounces) medium egg noodles, cooked and well drained
  • Parsley, for garnish


  1. Trim fat from steak; cut into 1-inch cubes.  Coat a large, oven-safe Dutch oven or stockpot with non-stick cooking spray; place over medium heat until hot.  Add steak; cook, stirring occasionally 8 – 10 minutes, or until meat is browned.  Drain well; set aside.
  2. Recoat pan with cooking spray; place over medium heat.  Add garlic and chopped onion; cook 1 minute.  Add wine and mushroom soup; mix well.  Bring mixture to a boil.  Return steak to pan; stir in cherries, mushrooms and pearl onions.
  3. In a small bowl, combine flour, and water, blending until smooth with a wire whisk.  Gradually stir flour mixture into steak mixture; mix well.  Bake, covered, in a preheated 350 degree oven for 1-1/2 hours, or until steak is tender and mixture is thickened.  Serve over cooked noodles.

Makes 8 servings, ¾ cup each

Calories per serving:  528

Total fat per serving:  12 grams