Recipes:
# Beef Burgundy
## INGREDIENTS
* 4 tablespoons butter or margarine
* 1½ pounds beef filet, cubed
* 3 tablespoons all-purpose flour
* 1 cup Burgundy wine or beef broth
* 1 cup beef bouillon
* 2 tablespoons ketchup
* 1 (32-ounce) package frozen vegetables for stew
* 1 bay leaf
* ½ teaspoon onion salt
* ¼ teaspoon pepper
* 8 ounces egg noodles, cooked
**SERVES 4**
## Make Ahead
Solve tomorrow’s dinner dilemma and double the recipe. Mix leftovers in a baking dish; refrigerate. Just reheat in the microwave on HIGH for about 5 minutes.
## VARIATION
Stir an envelope of dry onion soup mix into the broth in step 2 for a zestier dish.
## DIRECTIONS
**1.** Heat butter in a large skillet over medium-high heat; add beef. Sauté beef until brown on all sides, about 10 minutes. Sprinkle with flour; mix well.
**2.** Stir wine into skillet. Cook, covered, over medium heat for 5 minutes. Blend bouillon and ketchup in a measuring cup. Stir mixture into skillet.
**3.** Add vegetables and bay leaf to skillet. Cook, covered, for 15 minutes or until beef and vegetables are tender.
**4.** Discard bay leaf. Stir in onion salt and pepper. Serve over egg noodles.
## Make It Quicker
* In a hurry to get dinner on the table? Use an equal portion of lean ground beef instead of the beef filet. This will save you time cubing the beef and reduce the overall cooking time.
