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Beef Burgundy
Page 136
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
Very delicious, the sauce particulary had a complex flavor. However, I used top round instead of the beef chuck, and this leaner meat did not do as well. I had to cook it much longer than the recipe called for and the meat was still not as tender as I would have liked. Cooking the pearl onions and mushrooms separately ensured that they were not mushy. It was nice to use frozen pearl onions and not have to do all that peeling. I would try this again as a hearty winter comfort food.
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