Beef Burgundy 2

Method

• Trim and discard fat from meat
• Cut steak across grain into 1/8 inch slices
• In a medium-size bowl, mix together wine, stock, shallots, thyme and pepper
• Add meat and stir to coat
• Let stand at room temperature for 30 minutes or cover and refrigerate for up to 3 hours
• Left meat from marinade; drain, reserving marinade
• In a heavy nonstick skillet, heat oil over medium heat
• Add mushrooms and onions
• Saute', stirring frequently until onions are translucent, about 6 minutes
• Add meat and cook, stirring constantly, until meat is no longer pink, 4 to 5 minutes
• Add tomatoes and reserved marinade
• Cook stirring until, mixture comes to a boil
• Dissolve cornstarch in cognac
• Stir into beef mixture
• Cook, stirring until slightly thickened
• Garnish with parsley.