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Low-Carb Beef Burgoyne
SUBMITTED by Sandy C.
2 1/2 pounds round steak, fat trimmed off, cut 2-inch cubes
2 tablespoons olive oil
3 garlic cloves chopped
1/2 teaspoon dried thyme
3 bay leaves
Salt and pepper to taste
1/2 cup canned consomme
1/2 cup burgundy wine
6 whole shallots
1 pound mushrooms
1 tablespoon flour, if needed
In large heavy skillet, heat oil. When hot, brown the meat all
over. Add the garlic, thyme, bay leaves, salt, pepper and the
liquids. Bring to a boil on top of the stove, Transfer to Dutch
oven or heavy baking pan, cover with lid or foil. Bake in the
oven for 1 hour. Check for moisture; add another 1/2 cup each of
the liquids if needed. Add the shallots. Bake another 1 1/2
hours. Half an hour before serving, add the mushrooms and stir
in well.
Note: If you wish to have a thicker sauce, remove the solids and
sprinkle 1 tablespoon of flour over the sauce. Cook the sauce
down a bit over high heat on stove top and add the solid back in
before serving.
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