Servings: 2

Beef Burgundy

Recipe inspiration courtesy of Taste of Home

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Ingredients

  • 1/2 pound beef sirloin steak, cut into 1/4 inch strips
  • 2 tablespoons diced onion
  • 2 teaspoons butter
  • 1 1/2 cups quartered fresh mushrooms
  • 3/4 cup dry red wine or beef broth
  • 1/4 cup + 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  • 3 cups hot, cooked Country Pasta wide egg noodles

Instructions

  1. In a large skillet, brown beef and onion in butter over medium heat (until beef is no longer pink).
  2. Add the mushrooms, wine or beef broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper.
  3. Bring to boil, then reduce heat; cover and simmer until beef becomes tender (about an hour).
  4. Next combine flour and water until smooth (Tip: combine flour and water in quart jar; secure lid and shake!).
  5. Once combined stir into beef mixture.
  6. Bring to a boil once more; cook and stir for 2 minutes or until thickened.
  7. You can know remove the bay leaf and clove.
  8. Stir in browning sauce if desired.
  9. Serve over cooked noodles.
  10. Sprinkle with the remaining parsley.
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http://countrypasta.com/beef-burgundy/