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Burgundy Steak Recipe
Burgundy Steak Recipe photo by Taste of Home

Burgundy Steak Recipe

Read Reviews (4)
4.8 4
Publisher Photo
With just a few ingredients and about 30 minutes, this hearty classic comes to the table quickly. Serve it with your favorite green salad or vegetable for a well-rounded meal. Jennifer Hess - Cupertino, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1 pound beef top sirloin steak, cut into 1-inch strips
  • 1 tablespoon canola oil
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 1/2 cup Burgundy wine or beef broth
  • 3 cups hot cooked egg noodles

Nutritional Facts

3/4 cup burgundy steak with 3/4 cup noodles equals 360 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Directions

  1. In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles. Yield: 4 servings.
Originally published as Burgundy Steak in Simple & Delicious January/February 2009, p46

Nutritional Facts

3/4 cup burgundy steak with 3/4 cup noodles equals 360 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 617 mg sodium, 31 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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

Reviews for Burgundy Steak(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 5, 2013

Great. Easy to make a very tasty. Added mushrooms, red pepper for a slight kick and used 1/2 c beef broth and 1/4 cup of wine

MY REVIEW
Reviewed Apr. 15, 2012

i made this dish with porter house steak and

i ground it . it came out even better. i added

a little parsely. me and my husband loved it.

MY REVIEW
Reviewed Jan. 16, 2012

quick, east, and great!

MY REVIEW
Reviewed Oct. 5, 2010

This is very good. I highly recommend it.

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