Recipe for Burgundy Beef 2


4 small beef top loin steaks
1 1 cm thick
15 ml butter
15 ml canola oil
1 medium yellow onion, sliced
15 ml all-purpose flour
150 ml burgundy (or other red wine)
150 ml beef broth
5 ml sugar
2 ml ground black pepper


Trim and discard any excess fat from steaks. In a large skillet, heat butter and oil over moderately high heat. Add the steaks and cook until they are well browned on both sides and cooked to the desired degree of doneness, about 5 minutes on each side for medium rare. Transfer the steaks to a serving platter, cover, and keep them warm. Add onion to the remaining drippings in the skillet; saute until soft, about 5 minutes. Add flour and stir until well mixed. Add Burgundy, broth, sugar, and pepper to the onion mixture; bring to a boil, stirring constantly. Continue cooking until thickened and bubbly, 2 to 3 minutes. Spoon the sauce over the steaks, and serve. Makes 4 servings.

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