Monday, April 4, 2011

Beef Burgundy over Noodles

Looking for some yummy comfort food for Sunday night dinner?  This was a great choice.  It's a bit similar to a few beef/wine recipes that I have made in the past, but I never pass up a chance to cook with red wine.  Or beef.  Or egg noodles.  This was a very tasty meal and is great for a meal for two.  My only issue with the recipe is that there wasn't enough of it!

Source:  The Taste of Home Cookbook 2007


1/2 lb. boneless sirloin steak, cut into 1/4-inch strips
2 tbsp diced onion
2 tsp butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or beef broth
1/4 cup plus 2 tbsp water, divided
3 tbsp minced fresh parley, divided
1 bay leaf
1 whole clove
1/4 tsp salt
1/8 tsp pepper
1 tbsp all-purpose flour
1/2 tsp browning sauce, optional (I omitted)
1 1/2 cups hot cooked egg noodles


In a Dutch oven or nonstick skillet, brown beef and onions in butter over medium heat.  Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until beef is tender.

Combine flour and remaining water until smooth; stir into beef mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Discard bay leaf and clove.  Stir in browning sauce if desired.  Serve over noodles.  Sprinkle with remaining parsley.

No comments:

Post a Comment