Buffalo Burgundy


Buffalo Burgundy
  • 1.5 pounds of buffalo sirloin steak cubed
  • 3 tablespoon cooking oil
  • 1 cup onions, diced
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cup Burgundy wine (Pinot Noir) or any other suitable red wine
  • 1/4 cup Sherry
  • 2 cups stock
  • 1 can 14 ounces diced tomatoes
  • 2 tablespoons thickener (arrowroot, corn starch or flour)
  • 1 tablespoon water
  1. Heat 2 tablespoons of the cooking oil in a large braising pan until very hot. Add the sirloin and brown, about 5 minutes. Remove sirloin and juice from pan and reserve.
  2. Heat remaining cooking oil and saute onions, shallots and garlic until transparent about 5 minutes. Add sirloin back with the mushrooms and cook for 5 minutes.
  3. Deglaze pan with sherry and stock and scrape well. Mix thickener and 1 tablespoon water thoroughly and pour into sauce. Cook until sherry reduces by 2/3 volume.
  4. Add Burgundy and diced tomatoes and reduce heat and cook covered for about an hour, or until sirloin is tender. Uncover and cook until burgundy has reduced by 2/3 volume. Serve over mashed potatoes or wide noodles. Sometimes includes carrots and pearl onions. Embellish as you like.