Beef Paysanne

Posted on October 12, 2007. Filed under: Beef, Reviewed |

Beef Paysanne
left over beef, cut up
2 medium onions, chopped
2T butter
2T flour
1 1/2 C beef stock (I use 1 1/2 C water with 2 beef boullion cubes)
1/2C red wine
1 tsp minced chives
1 tsp parsley
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper

1T sherry or red wine

Melt butter and add onions, cooking until tender. Add flour and stir. Add claret (wine) and stock and boil for 10 minutes. Add rest of ingredients and mix well. Cook (simmer, not boil) for 20 minutes and serve with noodles or rice.

Source: Sammi1961 at FamilyCorner

Review:  FABULOUS!  This was really easy to make and it is a simple meal with a fancy taste.   I used Koszkiusko mustard.


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4 Responses to “Beef Paysanne”

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This sounds yummy. We had steak for New Years dinner. I think I might have to try this with the leftovers!

Yum yum. But I never have leftover beef!

This sounds delicious! What kind of mustard is that? Can I find it in a regular grocery store?

Koszkiusko is a Polish mustard. They sell it in the supermarkets here. It is called a “spicy brown” mustard but WAY better than Guldens, IMO. If you have Dijon mustard you can use that too.

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