- 2 lbs Beef Sirloin
- 2 medium Red Onions
- 0.5 lbs Mushroomsoptional; I didn't use them
- 2 Tbs Oil
- 1 tsp Thymedry
- 0.5 tsp Black Pepperfreshly ground
- 2 Tbs FlourI use Red Mill GF
- 1 tsp Kosher Salt
- 1.5 cup Beef Brothboxed or canned
- 1.5 cup Red WineI used Apothic Red
- 1 cup SpinachFresh; optional
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!
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.