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Beef Burgundy Over Noodles Recipe

Beef Burgundy Over Noodles Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 1 hour 20 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. 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: 2 servings.

Nutritional 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.

Reviews for Beef Burgundy Over Noodles

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Reviewed Dec. 11, 2009

"I'm rating this recipe a 5 even though I didn't stick to it exactly. My brother, 9 year old niece and 6 year old nephew are picky eaters and loved this! I used chuck steak instead of sirloin because it was much less expensive. My niece won't eat onions so I substituted onion powerder. I also used canned mushrooms instead of fresh and beef broth instead of burgundy. I didn't measure anything (I never do) but approximately tripled the recipe. I also added about 1 1/2 tablespoons Worchestershire Sauce. Everybody loved it and has already asked me to save the recipe so I can make it again."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.