Ingredients
- 8 ounce uncooked yolk-free egg noodles
- 1/4 c. water
- 2 Tbsp. all-purpose flour
- 1 can beef broth - (10 ounce)
- 2 Tbsp. dry red wine
- 1/2 tsp Worcestershire sauce
- 3/4 tsp granulated sugar
- 1 x bay leaf Nonstick cooking spray as needed
- 1 1/2 tsp extra-virgin extra virgin olive oil
- 1 pkt sliced fresh mushrooms - (16 ounce)
- 4 x garlic cloves chopped
- 1 lb beef sirloin cut thin strips
- 1/2 c. minced green onions with tops
- 1/4 c. minced fresh parsley Freshly-grnd black pepper to taste
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Beef Burgundy And Mushrooms
Servings: 4
Directions
- Cook noodles according to package directions, omitting salt. Drain; set aside.
- Meanwhile, combine water and flour in small bowl; whisk till smooth. Slowly whisk in beef broth, wine, Worcestershire sauce, sugar and bay leaf; set aside.
- Spray large nonstick skillet with cooking spray; add in oil. Heat over high heat till warm. Add in mushrooms and garlic; cook 2 min. Reduce heat to medium-high; cook 3 to 4 min or possibly till tender. Place in separate bowl; set aside.
- Recoat skillet with nonstick cooking spray. Brown sirloin strips over high heat 2 to 3 min. Add in green onions, mushrooms and broth mix. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 min or possibly till meat is tender.
- Remove from heat; add in parsley. Sprinkle with pepper to taste. Let stand 10 min before serving. Spoon over egg noodles.
- This recipe yields 4 servings.
- Comments: The slow-simmered flavor of this hearty meal only gets better with time. Prepare the beef mix a day in advance and chill overnight to for an extra flavor bonus. Just before serving, reheat and spoon over cooked egg noodles.
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