Beef Burgandy

From an old Utopia Beach Club Cookbook

For a crowd of 20

  • 6 lbs. of beef sirloin (Ross’ stroganoff meat)
  • 6 T. margarine
  • 3 lbs. fresh mushrooms
  • 4-5 medium onions, chopped
  • 5 cans Campbell’s beef broth (save 1 can to blend with cornstarch)
  • 8-9 T. catsup
  • 4 cloves garlic
  • 2 T. salt
  • 2 cups Burgundy

Melt margarine, add mushrooms and onion.  Cook until tender.  Remove and set aside.  Brown meat, add broth, catsup, wine, garlic and salt.  Put in oven and bake at 300 for 1 ½ hours.  Remove from oven and add mushrooms and onions.  Thicken with broth and cornstarch.

Serve over wild rice

(For smaller portion:4 lbs. beef; 4 T. margarine; 2 lbs. mushrooms; 3 onions; 3-4 cans of broth; 6 T. catsup; 3 cloves garlic; 1 ½ T. salt; 1 ½ cups burgundy).

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