Beef Burgundy Over Noodles Recipe

5 1 5
Beef Burgundy Over Noodles Recipe
Beef Burgundy Over Noodles Recipe photo by Taste of Home
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Beef Burgundy Over Noodles Recipe

Read Reviews
5 1 5
Publisher Photo
I got this delightful recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request the recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 20 min.

Ingredients

  • 2 teaspoons butter
  • 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
  • 2 tablespoons diced onion
  • 1-1/2 cups quartered fresh mushrooms
  • 3/4 cup Burgundy wine or beef broth
  • 1/4 cup plus 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked medium egg noodles (about 4 ounces)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional

Directions

In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
Meanwhile, cook egg noodles according to package directions. Drain.
In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley. Yield: 2 servings.
Originally published as Beef Burgundy Over Noodles in Light & Tasty December/January 2002, p5

Nutritional Facts

1-1/2 cups: 376 calories, 10g fat (5g saturated fat), 88mg cholesterol, 391mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

  • 2 teaspoons butter
  • 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
  • 2 tablespoons diced onion
  • 1-1/2 cups quartered fresh mushrooms
  • 3/4 cup Burgundy wine or beef broth
  • 1/4 cup plus 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked medium egg noodles (about 4 ounces)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  1. In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
  2. Meanwhile, cook egg noodles according to package directions. Drain.
  3. In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley. Yield: 2 servings.
Originally published as Beef Burgundy Over Noodles in Light & Tasty December/January 2002, p5

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Reviews forBeef Burgundy Over Noodles

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marlimay User ID: 3877436 34052
Reviewed Dec. 11, 2009

"I'm rating this recipe a 5 even though I didn't stick to it exactly. My brother, 9 year old niece and 6 year old nephew are picky eaters and loved this! I used chuck steak instead of sirloin because it was much less expensive. My niece won't eat onions so I substituted onion powerder. I also used canned mushrooms instead of fresh and beef broth instead of burgundy. I didn't measure anything (I never do) but approximately tripled the recipe. I also added about 1 1/2 tablespoons Worchestershire Sauce. Everybody loved it and has already asked me to save the recipe so I can make it again."

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