Beef Burgundy Over Noodles

SUBMITTED BY: Margaret Welder

"'I got this delightful recipe from my sister-in-law many years ago and have used it ever since,' says Margaret Welder of Madrid, Iowa. 'Whenever I serve it to guests, they always request the recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles.'"

PREP TIME	10 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 pound sirloin steak, cut into 1/4-inch strips
2 tablespoons diced onion
2 teaspoons butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or beef broth
6 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce
1 1/2 cups Hot cooked egg noodles

READ REVIEWS (5)

DIRECTIONS

In a Dutch oven or nonstick skillet, brown beef and onion 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.

Nutritional Analysis: One serving equals 410 calories, 12 g fat (5 g saturated fat), 125 mg cholesterol, 403 mg sodium, 37 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

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REVIEWS

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Reviewed on May 30, 2007 by Farm Wife

The meat was very tender and good, but the flavor was lacking. Maybe more salt or more onions?

1 user found this review helpful

Reviewed on Apr. 6, 2007 by Hemmie

This was ok. But lacking in spices, just a little too bland for us. The meat turned out very tender however so I will try again, but next time will add more pepper and Worcestershire sauce.

1 user found this review helpful

Reviewed on Jan. 4, 2008 by Kelley

Recipe was very tasty and beef was extremely tender! I added 2 cloves of chopped garlic with the onion and beef, and used olive oil vice butter. I used a dry merlot for the wine and eliminated the browning sauce. My husband and kids loved it! Will definitely make again!

0 users found this review helpful

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