Ingredients: |
Ingredients: 2 teaspoons butter
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 tablespoons diced onion
1-1/2 cups quartered fresh mushrooms
3/4 cup Burgundy 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
2 cups uncooked medium egg noodles (about 4 ounces)
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional
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Directions: |
Directions:1) In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes.
2) Once beef is brownedm stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley, and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
3) Meanwhile, cook egg noodles according to package directions. Drain.
4) In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
5) Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley. |
Personal
Notes: |
Personal
Notes: I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this.
The tender beef, mushrooms, and flavorful sauce are delicious over noodles. This recipe is truly comfort in a bowl.
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