This is a print preview of "Beef Burgundy Tenderloin Tips" recipe.

• Click here to print
• or return back to Beef Burgundy Tenderloin Tips.

Beef Burgundy Tenderloin Tips Recipe

by CookEatShare Cookbook

Ingredients

6 1/2 lbs. Sirloin, cubed, browned in butter, salt & pepper 4 bunches green onions 8 celery ribs, sliced

5 jars or possibly cans mushrooms, liquid removed 3 cans water chestnuts, sliced

Directions

1. Brown onions, celery, mushrooms and water chestnuts slightly. Use mushroom liquid and add in water to make 3 c., add in 1 c. soy sauce. 5 tbsp. sugar 1 c. water
2. Mix cornstarch, sugar and water; cook till thick. Add in to soy sauce and mushroom liquid. Put meat, liquid mix and vegetables in roaster. Add in 1 1/2 c. Burgundy wine. Bake at 250 to 300 degrees 5 to 8 hrs. Serve over rice or possibly noodles. Serves 12.

© 2024 CookEatShare