Cooking With Catherine | Burgundy Beef


Recipe by Joan Pierce from St. Paul’s Pantry Cookbook 


  • 2 lbs. sirloin beef cubes
  • 1 garlic clove
  • 2 med. onions, sliced thin
  • 4 Tbsp. butter/margarine
  • 2 (10¼ oz.) cans beef gravy
  • Salt and pepper to taste
  • ¼ tsp. oregano
  • ½ c. Burgundy wine
  • ½ pt. sour cream
  • ¼ tsp. marjoram


  • Cut sirloin into 1-inch cubes.
  • Saute garlic and onions in butter slowly until soft, discard garlic, remove onions from pan.
  • Brown cubes slowly in drippings in pan.
  • Add beef gravy, salt and pepper.
  • Return onions to pan, simmer one hour or until beef is tender.
  • Add oregano, marjoram and Burgundy wine, simmer 15 minutes.
  • Stir in sour cream and serve with rice or noodles.

Cooking-w-CatMy end result picture might be lacking in the looks department, but this recipe made up for it in the taste department- it is so delicious! The flavor is so rich with the gravy and the wine, and once you add the oregano towards the end, the smell is mouthwatering. Personally I think two onions is a lot so I don’t even add a full one, but it still looks like a lot of onion to me. I always, always use butter, never margarine.Also, I did not have marjoram so after some research on what marjoram is; I added a little bit more oregano instead. This recipe is a bit lengthy, from prep to having it simmer on the stove for almost an hour and a half, but the end result is so worth it- this dish immediately became a favorite dinner!


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