Tradition takes a vacation

October 16, 1991

Traditional taste goes to work in half the time with this speedy stir-fry recipe. Beef bourguignon, with typical French components such as red wine, mushrooms and slivered almonds, can be prepared quickly on top of the stove.

This recipe is from the National Livestock and Meat Board.

Beef Bourguignon Stir-Fry

3/4 cup blanched slivered almonds

1 pound beef flank or round steak

1 tablespoon almond or vegetable oil

2 cups sliced mushrooms

1 small onion, sliced

1 teaspoon minced garlic

1 1/4 cups beef broth

1 cup dry red wine

2 tablespoons cornstarch mixed with 1/4 cup broth

3/4 cup thinly sliced carrots

1 cup thinly sliced celery

2 teaspoons balsamic or red wine vinegar

2 tablespoons minced parsley or minced fresh herbs

1 pound small red potatoes, steamed until tender

Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9 to 11 minutes, stirring occasionally, until lightly toasted; cool. Cut steak across grain into thin slices. Heat oil in large pan or wok; brown steak in two batches and remove. Add mushrooms, onions and garlic to pan; stir-fry one minutes. Add one cup broth and wine. Cook over high heat until liquid is reduced by about half, 10 minutes. Dissolve cornstarch in remaining one-quarter cup beef broth; stir into pan. Cook until mixture thickens and boils. Stir in beef, carrots, celery, almonds, vinegar and herbs. Bring to a simmer to just heat through. Serve immediately with steamed potatoes. Serves four to six.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.