buffalo burgundy
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I like buffalo but can only find it at certain times of the year. So I try to stock up my freezer when I can find it. Buffalo is leaner than beef so cooks more quickly. This is one of my favorite ways to cook it. Sometimes I use pearl onions rather than diced onions and love to add baby carrots and diagonally sliced celery.
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 25 Min
method
Stove Top
Ingredients For buffalo burgundy
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3 Tbspextra virgin olive oil
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1 1/2 lbbuffalo steak, cubed
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1 conions, diced
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2 Tbspshallots, minced
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8 ozmushrooms, sliced
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2 cburgundy
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1/4 csherry
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2 cbeef stock
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14 ozdiced tomatoes
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2 Tbspcornstarch
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1 Tbspwater
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1 cbaby carrots, optional
How To Make buffalo burgundy
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1Heat 2 tablespoons of the olive oil in a large braising pan until very hot.
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2Add the buffalo and brown, about 5 minutes. Remove buffalo and juices from pan and reserve.
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3Heat remaining olive oil and saute onions, shallots and garlic until transparent about 5 minutes.
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4Add meat and juices back into the pan with the mushrooms and cook for 5 minutes.
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5Deglaze the pan with sherry and beef broth and scrape well.
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6Mix cornstarch and 1 tablespoon water thoroughly and pour into sauce. Cook until sauce reduces by 2/3.
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7Add Burgundy and diced tomatoes, reduce heat and cook covered for about an hour, or until meat is tender.
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8Uncover and cook until burgundy has reduced by 2/3.
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9Serve over mashed potatoes or wide noodles.
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