Beef Burgundy w/ Mushrooms & Egg Noodles
Source of Recipe
Arlene, ToH
List of Ingredients
8 oz uncooked egg noodles
1/4 c water
2 T all purpose flour
1 can (10-oz) beef broth
2 T dry red wine
1/2 t Worcestershire sauce
3/4 t sugar
Non-stick cooking spray
1 1/2 olive oil
1 (16) oz pkg fresh mushrooms, sliced
1 lb beef sirloin, cut into thin strips
1 bay leaf
1/2 c chopped green onions with tops
1/4 c chopped fresh parsley
Black pepper
Recipe
Cook noodles; set aside.
Combine water and flour in small bowl, whisk until smooth. Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside.
Spray large skillet with nonstick cooking spray; add oil. Heat over high heat until hot. Add mushrooms and garlic, cook 2 minutes. Reduce heat to med-high, cook 3-4 minutes, or until tender. Place in separate bowl; set aside.
Recoat skillet with non-stick spray. Brown sirloin strips over high heat 2-3 minutes. Add green onions, bay leaf, mushrooms and broth mixture. Bring to a boil. Reduce heat to medium low; simmer, uncovered, 30 minutes or until meat is tender.* Discard bay leaf. Remove from heat; add parsley. Sprinkle with pepper to taste. Let stand 10 minutes before serving. Spoon over egg noodles.
*After I browned the meat a short time, I removed it from the pan, then added the sauce ingredients to the pan to simmer for a short time to blend the flavors. I prefer the meat strips somewhat rare, and sirloin is tender. However, I did want to post the recipe as it was written.
This sauce is sooooo good.
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