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Beef Burgundy Recipe

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This recipe for Beef Burgundy is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive or vegetable oil
1 lb boneless beef sirloin steak, cut into 1 inch cubes
1 lg onion, coarsely chopped (1 cup)
2 tsp finely chopped garlic
½ tsp pepper
2 cups ready-to-eat baby carrots
½ cup red wine or tomato juice
1 can (10 ¾ oz) condensed golden mushroom soup
5 cups uncooked extra-wide egg noodles (8oz)
1 Tbsp chopped fresh parsley
Directions:
Directions:
Heat oven to 350˚. In 10-inch skillet, heat oil over medium-high heat. Add beef, ion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 ½ qt casserole. Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered. Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

 

 

 

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