Cajun Burgundy Beef - January 21, 2005



  • 2 lbs. diced beef (the good stuff)

  • Red Bean's blackened seasoning

  • 2 TBS. butter

  • 1 TBS. butter

  • 1 tsp. fresh minced garlic

  • 1/2 cup diced onions

  • 2 cups fresh mushrooms

  • 1/2 cut Burgundy

  • 4 cups prepared Demi-glaze

  • 1 tsp. dry mustard


  1. First you need to blacken off the beef. Coat diced beef well with Red Bean's Blackened Seasoning and satue off in a pan with 2 TBS. butten on medium high heat until cooked a heavy medium rare.

  2. Set aside.

  3. Pre-make Demi glaze as per instructions on the package and set aside.

  4. In large sautee pan add butter, when melted add garlic, diced onions and fresh mushrooms. Cook all till soft and tender.

  5. Turn heat up on pan and when very hot add Burgundy (de-glazing). Let simmer for 10 minutes.

  6. Add beef, prepared Demi-glaze, and dry mustard. Let all simmer for 10-15 minutes.

Serve over rice.
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