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  • Beef Burgundy And Mushrooms

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    Beef Burgundy And Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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

    Directions

    1. Cook noodles according to package directions, omitting salt. Drain; set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Remove from heat; add in parsley. Sprinkle with pepper to taste. Let stand 10 min before serving. Spoon over egg noodles.
    6. This recipe yields 4 servings.
    7. 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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