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Beef Burgundy Over Noodles Recipe

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This recipe for Beef Burgundy Over Noodles, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Lawrence


1/2 lb boneless beef sirloin steak, cut into 1/4 inch strips
2 tbsp diced onion
2 tsp butter
1 1/2 cups sliced fresh mushrooms
3/4 cup red wine or beef broth
1/4 cup plus 2 tbsp water divided
3 tbsp parsley
1 bay leaf
1 whole clove
1/4 tsp salt
1/8 tsp pepper
1 tbsp flour
1/2 tsp browning sauce, optional
1 1/2 cup hot cooked egg noodles

In a Dutch oven or nonstick skillet, brown beef and onion in
butter over medium heat. Add mushrooms, wine, 1/4 cup
water, 2 tbsp 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. Serve over noodles. Sprinkle with remaining parsley.

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