Beef Burgundy with Savory Brown Rice

One 4.7 oz pkg brown rice
1-1/2 cups water
3 tbs butter or margarine
1 large onion, cut into thin wedges
1 large carrot, thinly sliced on the diagonal
1 clove garlic, minced
1 lb beef tenderloin or top sirloin, cut into 1-inch pieces
2 cups halved fresh mushrooms
1/4 cup burgundy or dry red wine
1/4 cup beef broth
1/4 tsp freshly around black pepper
1/4 tsp thyme
2 tsp cornstarch
1 tbs water
Salt (optional)
Chopped parsley

Combine contents of rice and seasoning packets, 1-/2 cups water and 1 tbs of butter in saucepan. Bring to a boil. Cover tightly and simmer until all water is absorbed, about 10 minutes.

While rice cooks, saute onion, carrot and garlic in butter in large skillet over medium heat until carrot is crisp-tender, about 5 minutes. Add beef and mushrooms; increase heat to high. Cook and stir until beef is desired doneness, about 4 minutes for medium rare. Remove from skillet and reserve. Add wine, broth, pepper and thyme to skillet; heat until mixture simmers. Combine cornstarch with 1 tbs water; add to skillet. Cook and stir until thickened, return beef mixture to skillet; stir and heat. Add salt to taste, if desired. Arrange alongside rice on serving platter; sprinkle rice with parsley.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana