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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


  • 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.

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: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Reviews for Portobello Burgundy Beef

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vwgirl9 User ID: 6542372 187897
Reviewed Nov. 19, 2012

"Family loved it"

wasoongu User ID: 1077273 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 User ID: 986120 117264
Reviewed Mar. 5, 2010

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

joedebfry User ID: 265172 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 User ID: 956468 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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