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Toning Down the Wine Flavor in Beef Burgundy

Does anyone have a food fix tip to tone down the wine flavor in Beef Burgundy? I just want to mellow it a bit, somehow make it more savory, less biting.
Thanks.

By msfixit from Palm Desert, CA

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July 12, 20100 found this helpful

Use less wine when you make it. If it's for a meal that's already finished, simmer it for a while on the stove, that strong wine taste should diminish.

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July 13, 20100 found this helpful

I would add water (two glasses perhaps?) and return to the heat. the water will evaporate but taking some of the strong flavour with it.

Lucy

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July 13, 20100 found this helpful

I would simply add 1/2 the wine called for and use beef broth for the other half, or whatever proportion you'd like to use. Should cut down on the wine taste, but yet not water it down too much, and the beef broth has good flavor on its own. Good luck.

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July 17, 20100 found this helpful

Try a different wine that is more mellow, like a semi dry red wine.

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August 4, 20100 found this helpful

Do you use potatoes in your recipe? Adding a potato is an age old solution to food that is too sharp, it absorbs some of the flavor. Try adding some small new potatoes to the mixture as you cook it, you can remove the potatoes before you serve it if they have absorbed too much flavor and are too strong but more likely they'll add to the general flavor of the dish.

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