Braised Beef with Rice 2.0
Presented by: Susan Eileen Wiersema, Bainbridge Island
Cook's Note: This braised beef entree, made with either sirloin or round steak, is a modestly rich main dish with a burgundy wine sauce. It may be eaten as soon as the sauce is thickened or can simmer if the ferry is running late. It’s a quick simple meal for nights when a family member needs a quick meal instead of going out for pizza or Chinese.
- 1 to 1-1/2 pounds beef (sirloin, chuck, or round steak, top round London broil)
- 4 tablespoons butter
- 1/4 cup diced onions
- 1 clove garlic, crushed
- 1 tablespoon sweet Hungarian paprika
- 1 to 2 tablespoons flour
- 1/2 cup Burgundy wine
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
- salt and black pepper
- sour cream, crème fraiche, or Greek-style yogurt (optional)
- fresh chive sprigs (optional)
In a 12-inch skillet melt butter and sauté onions and garlic at a medium to low heat. Cut meat into 1/2-inch cubes.
Add meat to skillet, small amounts at a time, to brown. You may wish to raise the heat a bit. Mix together beef broth, Worcestershire sauce, and tomato paste.
When all the meat is browned, add the paprika, coating the meat evenly. Next, add enough flour to coat meat and to blend with butter; that will help to thicken the sauce.
Deglaze pan with Burgundy wine. Keep stirring and add broth mixture until thick. When thickened to desired consistency, add salt and pepper to taste. If sauce becomes too thick, add either warm water or more wine.
If desired, garnish with a dollop of sour cream and fresh chive sprigs. Serve on top of rice, potatoes, noodles, or with a crunchy crust bread.