Beef & Burgundy

By Tbird

Ingredients

• 3 T EVOO
• 4 slices bacon, chop
• 2 1/2 lbs sirloin tips, bite-size pieces
• Salt & Pepper
• 1/3 bottle red burgundy wine
• 2 c beef stock
• 1 pkg pearl onions
• 2 t sugar
• 5 T butter
• 1/2 lb mushrooms, quartered
• 2 T flour
• 1 t orange zest
• 1 lb egg noodles
• minced chives

Preparation

Step 1

Preheat oven to 375 deg. Cook bacon in 2 T EVOO until browned. Remove from pan. Season sirloin with salt & pepper, add 1/3 to the bacon fat. Cook meat in batches. Remove meat and add wine. Bubble then reduce heat. Add beef stock, meat & bacon, cover and bake in oven 60 mins. Saute onions, sugar and splash of water. Cook until water evaporates. Cook mushrooms w/1 T butter and 1 T EVOO
until tender and golden brown, then
season with salt & papper. Reserve
and keep warm. Cook noodles. Drain
and return to pot, add 2 T butter and
minced chives. Toss to combine. Remove meat from oven and place over medium-high heat. Add the cooked vegetables and bring to a bubble. Melt 2 T butter and sprinkle flour over the butter and cook for about 1 min. Add 1 c of the liquid from the meat pot and whisk to combine. Bring sauce to bubble and add to the meat pot. Simmer until thickened, about 5-6 mins. To serve, stir the orange zest into the stew and ladle it over buttered noodles.