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Beef Burgundy Over Noodles

Beef Burgundy Over Noodles
"I got this delightful recipe from my sister-in-law many years ago and have used it ever since," says Margaret Welder of Madrid, Iowa. "Whenever I serve it to guests, they always request the recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles."
2 ServingsPrep: 10 min. Cook: 1 hour 20 min.

Ingredients

  • 1/2 pound beef top sirloin steak, cut into 1/4-inch strips
  • 2 tablespoons diced onion
  • 2 teaspoons butter
  • 1-1/2 cups quartered fresh mushrooms
  • 3/4 cup dry red wine or beef broth
  • 1/4 cup plus 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  • 1-1/2 cups hot cooked egg noodles

Directions

  • In a Dutch oven or nonstick skillet, brown beef and onion in butter
  • over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2
  • tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a
  • boil. Reduce heat; cover and simmer for 1 hour or until beef is
  • tender.
  • Combine flour and remaining water until smooth; stir into beef
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Discard bay leaf and clove. Stir in browning sauce if
  • desired. Serve over noodles. Sprinkle with remaining parsley. Yield:
© Taste of Home 2013

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Beef Burgundy Over Noodles (continued)

Directions (continued)

  • 2 servings.
Nutrition Facts: One serving equals 410 calories, 12 g fat (5 g saturated fat), 125 mg cholesterol, 403 mg sodium, 37 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013