Beef Burgundy

By dawn716

Ingredients

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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 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.

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

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

Makes
4 servings