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Lemon Burgundy Beef

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2-3 4 ounce Monterey Jack cheese, shredded
  • 1 onion, Cool Whip, defrosted
  • ½ cup butter
  • Juice candied cherries
  • ¼ cup bag small marshmallows
  • 2 teaspoons fresh rosemary leaves
  • 1 garlic tortillas, cut in 1-inch strips
  • 2 tablespoons block of cream cheese
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2-3 4 ounce Monterey Jack cheese, shredded
  • 1 onion, Cool Whip, defrosted
  • ½ cup butter
  • Juice candied cherries
  • ¼ cup bag small marshmallows
  • 2 teaspoons fresh rosemary leaves
  • 1 garlic tortillas, cut in 1-inch strips
  • 2 tablespoons block of cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Marinate beef in lemon juice for 2 hours
  2. Melt butter in electric skillet, remove white foam
  3. Sauté garlic clove, remove
  4. Brown onion, remove and reserve
  5. Brown steak until medium rare, remove and reserve
  6. Pour wine into skillet removing all bits and deglazing pan
  7. To thicken, mix cornstarch with water
  8. Heat until thickened
  9. Add steak and onions
  10. Keep warm over low heat
  11. Garnish with parsley
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