Shelly's Recipe

BEEF BURGUNDY WITH NOODLES

Category: Beef

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/4 pounds lean stew beef
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup carrots, sliced
1/2 cup dry red or burgundy wine
1 1/2 cups beef broth
2 cups fresh mushrooms, sliced
1 clove garlic, minced
1 (14- to 16-ounce) jar whole onions, drained, or 1 1/2 cups frozen
12 ounces egg noodles, uncooked

Combine flour, salt and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally, until meat is browned. Remove to a plate and repeat with remaining meat.

Return all meat to the Dutch oven; add carrots, wine, broth, mushrooms and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 hour, or until meat is tender. Add onions and continue cooking until heated through.

Cook noodles according to package directions; drain well. To serve, arrange meat mixture over noodles on a large platter or in individual shallow bowls. Serves 4.