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Portobello Burgundy Beef Recipe

Portobello Burgundy Beef Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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, 1/2 fat

Reviews for Portobello Burgundy Beef

Sort By :
MY REVIEW
vwgirl9
Reviewed Nov. 19, 2012

"Family loved it"

MY REVIEW
wasoongu
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."

MY REVIEW
FoodFair
Reviewed Mar. 5, 2010

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

MY REVIEW
joedebfry
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."

MY REVIEW
KWhitehead
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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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.