Home Cooking 2

Beef Burgundy - Alternatives To Chuck?

brian874 | Feb 12, 200805:07 AM

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.


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH