Portobello Burgundy Beef Recipe
Portobello Burgundy Beef Recipe photo by Taste of Home
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Portobello Burgundy Beef Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 4 servings


  • 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 slices
  • 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

Nutritional Facts

1 each: 384 calories, 9g fat (2g saturated fat), 98mg cholesterol, 484mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 34g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 0 fat.


  1. 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.
  2. 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 20-30 minutes or until beef and carrots are tender.
  3. 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.
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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vwgirl9 187897
Reviewed Nov. 19, 2012

"Family loved it"

wasoongu 170827
Reviewed Feb. 25, 2012

"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."

FoodFair 117264
Reviewed Mar. 5, 2010

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

joedebfry 187891
Reviewed Feb. 9, 2010

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

KWhitehead 119688
Reviewed Jan. 22, 2010

"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."

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