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Burgundy Steak

 Burgundy Steak
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • In a large resealable plastic bag, combine flour and paprika. Add
  • beef, a few pieces at a time, and shake to coat.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Burgundy Steak (continued)

Wine (continued)
Merlot or Syrah.