Beef Burgundy Over Noodles Recipe
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
Directions
* 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. 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.
* Meanwhile, cook egg noodles according to package directions. Drain.
* 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. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.
BEEF BURGUNDY OVER NOODLES TIPS
What is the difference between beef Burgundy and beef Bourguignon?
There is no difference between beef Burgundy and beef Bourguignon. Both Bourguignon and Burgundy (the English term) refer to Bourgogne, the region in eastern France famous for its dry red wines.
Can you use cabernet sauvignon in beef Burgundy?
Yes, you can use cabernet sauvignon (or even pinot noir) in place of Burgundy wine in beef Burgundy.
What goes with beef Burgundy?
Many sides go with beef Burgundy, including red potatoes, roasted carrots and asparagus. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
source – cooking365coza
