I would like to make Beef Burgundy but would like to lighten it up just a bit.
Do you think I could successfully make this w/ a less fatty cut of beef? Perhaps a top or bottom round?
Any suggestions on how to lighten this recipe - by using a different beef, or otherwise - would be most appreciated.
Updated 1 year ago | 3
Updated 2 years ago | 11
Updated 1 year ago | 4
Updated 2 months ago | 7
Updated 11 months ago | 4