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Recipe Source: cdkitchen.com
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Beef Burgundy Over Noodles
Category: Casseroles and Skillets
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Serves/Makes: 2
Ready in: 1-2 hrs
- 1/2 pound boneless beef sirloin steak, cut into 1/4" strips
- 2 tablespoons diced onion
- 2 teaspoons butter or margarine
- 1 1/2 cup quartered fresh mushrooms
- 3/4 cup red wine or beef broth
- 1/4 cup water, PLUS
- 2 tablespoons water, divided
- 3 tablespoons minced fresh parsley, divided
- 1 bay leaf
- 1 whole clove
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon flour
- 1/2 teaspoon 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 the mushrooms, wine or broth, 1/4 cup water, 2 Tbs. 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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