Beef Burgundy with a Egg Noodles (Rachel Ray)

By á-178825

4 servings

Ingredients

• 3 slices bacon, chopped
• 3 T unsalted butter
• 16 med size white mushrooms, sliced thinly (wipe with cloth to clean)
• Salt & pepper
• 1 c frozen pearl onions (defrosted & drained)
• 2 lbs lean sirloin, 1 in trimmed cubes
• 3 T all purpose flour
• 1 c burgundy wine
• 1 1/2 c beef broth
• Bouquet of 3-4 each fresh sage & thyme tied with kitchen string
• Herb Egg Noodles
• 12 oz wide egg noodles, cooked to pkg directions
• 2 T unsalted butter cut into sm pieces
• 1/4 c chopped parsley leaves
• 12 blades fresh chives, snipped or finely chopped

Preparation

Step 1

Heat lg deep skillet with lid over med high heat. Add bacon to pan & brown. Remove crisp bacon bits with slotted spoon. Add 1/2 T butter to pan & melt into bacon drippings. Add mushrooms to pan & turn to coat evenly. Season mushrooms with salt & pepper. Sauté 2-3 min. Add onions to pan. Continue cooking onion & mushrooms 2-3 more min. Transfer to plate.

Return pan to heat. Add remaining butter, melt, add meat to very hot pan & brown evenly on all sides, keeping meat moving. Add flour to browned meat & cook flour 2 min. Add wine to pan slowly while stirring. When wine comes to bubble & you have scrapped drippings, add broth & bouquet of sprigs. Cover. When liquid boils reduce to med heat . Cook covered 5 min.

Remove lid. Add mushrooms, onions & bacon back to pot. Simmer with cover off until sauce thickens a bit. Adjust seasoning & remove herb bouquet.

Toss hot noodles with butter & herbs. Place bed of noodles in shallow bowl, pour beef burgundy over noodles & serve.