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Portobello Burgundy Beef Recipe

Portobello Burgundy Beef Recipe photo by Taste of Home

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Nothing feels light about this rustic dish! Each bite is filled with mushrooms, beef and carrots wrapped in a savory, Burgundy-flavored sauce. This is comfort food at its finest! Melanie Coleman - Walnut Creek, California

This recipe is:

Healthy

Diabetic Friendly

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Portobello Burgundy Beef Recipe

Prep: 20 min. Cook: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
1 beef top round steak (1 pound), cut into 1/2-inch cubes
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms
3 garlic cloves, minced
3 medium carrots, cut into 1/2-inch pieces
1 can (14-1/2 ounces) reduced-sodium beef broth, divided
1/2 cup Burgundy wine or additional reduced-sodium beef broth
1 bay leaf
4 cups cooked egg noodles

Directions

Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown beef in oil.
Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles. Yield: 4 servings.

Nutritional Facts1 cup beef mixture with 1 cup noodles equals 384 calories, 9 g fat (2 g saturated fat), 98 mg cholesterol, 484 mg sodium, 39 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Originally published as Portobello Burgundy Beef in Healthy Cooking February/March 2010, p55

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Portobello Burgundy Beef

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Reviewed on Nov. 19, 2012 by vwgirl9

Family loved it

Reviewed on Feb. 25, 2012 by wasoongu

Very nice weeknight meal. I served it on Valentine's day over heart-shaped pasta. My husband thought it was great. I used the extra broth instead of wine, and it still had plenty of flavor.

Reviewed on Mar. 05, 2010 by FoodFair

delicious - my husband made this one and loves it - says it's a "keeper"

Reviewed on Feb. 09, 2010 by joedebfry

The flavor was very good but the meat was a little tough. Next time I'll use another cut of meat.

Reviewed on Jan. 22, 2010 by KWhitehead

Flavor was very good, and the portion size is nice. My only complaint is that the round steak was a little bit tough. I may try swapping out the cut of meat next time.