Beef In Red Wine Sauce 1900s
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Beef In Red Wine Sauce 1900s

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Adjust Servings:
2 lbs Beef Sirloin
2 medium Red Onions
0.5 lbs Mushrooms optional; I didn't use them
2 Tbs Oil
1 tsp Thyme dry
0.5 tsp Black Pepper freshly ground
2 Tbs Flour I use Red Mill GF
1 tsp Kosher Salt
1.5 cup Beef Broth boxed or canned
1.5 cup Red Wine I used Apothic Red
1 cup Spinach Fresh; optional

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    Voila, Beef In Red Wine Sauce! Good stuff, try it!

    • 1 hour
    • Serves 4
    • Easy




    Yes, we are having Beef In Red Wine for dinner tonight! 

    Beef Burgundy is an old French recipe that is said to come to America with the European colonists. The recipe got adapted by the Southerners who always believed it was theirs. There are a few variations of Beef Burgundy, but they all feature, naturally, the red Burgundy wine and beef.

    I adapted my recipe from the one in the Southern Plantation Cookbook by Corinne Carlton Geer published back in 1976. The book features some history facts on several Southwest Georgia plantations and a bunch of the Southern recipes, however they are not specifically attached to any particular plantations. I think it would be awesome to try some food that the servants used to cook for John B. Gordon, Company Captain of the “Raccoon Roughs” during the War Between States whose Gillionville Plantation is mentioned in the book. It is very possible, however, that Beef Burgundy was enjoyed by the Captain’s family back in the day..

    Because Burgundy was not available at the moment for me, I used Apothic Red wine instead. It is a blend of primarily Zinfandel, Syrah, Merlot and Cabernet Sauvignon that gives this wine some fresh dark fruit flavors. Beef In Red Wine Sauce turned out really well. We enjoyed it! Now try it for yourself and let me know if your family liked it!

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    In a large skillet warm oil on medium. Slice red onions and mushrooms, if you use them, and cut them in smaller pieces. Cook and stir onions (and mushrooms) every 2 minutes or so until onions are tender. Remove veggies and set them aside.


    Slice sirloin in 2x0.5" strips and brown it in the same skillet. Add a little more oil if needed. Sprinkle seasonings over beef. Add beef broth to sirloin strips; stir it well. Add flour, stir again and heat to boil. Keep on cooking for another 2-3 minutes, stirring every once in a while. Add red wine, stir everything well and let it simmer under the lid for about 45 minutes. Check and see if there is enough liquid in the skillet half way through cooking time. If needed, add 1 part broth and 2 parts wine; the sauce should just cover meat. Cook beef until tender. Stir in onions and mushrooms and keep on cooking until heated through. Add fresh spinach, if you use it. Cover the skillet and turn it off. Let spinach wilt and heat through.


    Serve it on top of mashed potatoes. Steamy hot and flavorful... mmmm!

    P.S. How did you like the flavor profile? Let me know in the comments!


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