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Portobello Burgundy Beef

 Portobello Burgundy Beef
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
4 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 1/4 cup plus 1 tablespoon King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Combine remaining flour and broth; stir into pan. Bring to a boil;

2 of 2

Portobello Burgundy Beef (continued)

Directions (continued)

  • cook and stir for 2 minutes or until thickened. Discard bay leaf.
  • Serve with noodles. Yield: 4 servings.
Nutritional Facts: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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.