Portobello Burgundy Beef Recipe
- 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
- 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.
1 cup beef mixture with 1 cup noodles equals 384 calories, 9 g fat (2 g saturated fat), 98 mg cholesterol, 484 mg sodium, 39 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.