Facebook
Pinterest
Save
Print

Beef Burgundy

Name: Beef Burgundy
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: French
Ingredients: 1 tablespoon olive or vegetable oil; 1 lb boneless beef sirloin steak, cut into 1-inch cubes; 1 large onion, coarsely chopped (1 cup); 2 teaspoons finely chopped garlic; 1/2 teaspoon pepper; 2 cups ready-to-eat baby-cut carrots; 1/4 cup red wine or tomato juice; 1 can (10 3/4 oz) condensed golden mushroom soup; 5 cups uncooked extra-wide egg noodles (8 oz); 1 tablespoon chopped fresh parsley

Prep 20 min
Total 1 hr 20 min
Ingredients 10
Servings 4

Ingredients

1 tablespoon olive or vegetable oil
1 lb boneless beef sirloin steak, cut into 1-inch cubes
1 large onion, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1/2 teaspoon pepper
2 cups ready-to-eat baby-cut carrots
1/4 cup red wine or tomato juice
1 can (10 3/4 oz) condensed golden mushroom soup
5 cups uncooked extra-wide egg noodles (8 oz)
1 tablespoon chopped fresh parsley

Directions

1

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
2

Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3

Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

For extra richness, stir 2 tablespoons melted butter into the hot cooked noodles.
If your family likes mushrooms, add 1 cup of sliced mushrooms when cooking the beef mixture.