Beef Burgundy Over Noodles |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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. Ingredients:
1/2 pound beef top 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 |
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 |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon browning sauce, optional |
1-1/2 cups hot cooked egg noodles |
Directions:
1. 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.
2. 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. Yield: 2 servings.
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