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Beef Burgundy over Egg Noodles and Blueberries

By

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1 pound filet mignon
  • 2 t. flour
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • Olive oil cooking spray
  • 2 c. red wines
  • 4 c. beef broth
  • 2 c. organic baby carrots
  • 2 T. minced onions
  • 1 bag frozen peas and onions
  • 1 pint organic white mushrooms, sliced
  • 3 T. tomato paste
  • 1/2 tsp. garlic powder
  • 1 bay leaf
  • 2 tsp. herbs de provence
  • salt and pepper to taste
  • 1 bag of egg noodles
  • 2 pints organic blueberries

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. Slice filet mignon into cubes. Add flour, garlic powder, salt and pepper to a plastic bag. Add meat and shake to coat.
2. Heat sauté pan on heat. Spray with olive oil cooking spray. Add coated meat. Brown for 3 to 5 minutes.
3. Add beef broth and wine to sauté pan. Bring to boil.
4. Add remaining ingredients carrots through herbs de provence.
5. Bring to boil and reduce to simmer. Simmer for 45 minutes. Sauce will thicken. Season with salt and pepper.
6. Bring a large pot of water to boil. Add egg noodles.
7. Cook for 10 minutes. Drain and rinse with cold water.
8. Serve Beef Burgundy over egg noodles and 1/2 cup blueberries

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