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Burgundy Steak Recipe

Burgundy Steak Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 362 calories, 10g fat (3g saturated fat), 73mg cholesterol, 621mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 30g protein Diabetic Exchanges:2 starch, 3 lean meat, 1/2 fat

Reviews for Burgundy Steak

Sort By :
MY REVIEW
Reviewed Mar. 1, 2016

"This dish turned out to be a disappointment, flavor-wise. It was too bland to suit my tastes, so if I make it again I'd add some extra seasonings starting with some salt and pepper. Too much flour clung to the meat, so the sauce had a floury taste but it did hasten the thickening of the sauce."

MY REVIEW
Reviewed Mar. 31, 2015

"Made this recipe exactly as printed. It tasted great. Wonderful flavor."

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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Wine Pairings

Full-Bodied Red Wine

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