Beef Burgundy Over Noodles

By Jake57

Ingredients

• 1/2 pound beef top sirloin steak, cut into 1/4-inch strips
• 2 tablespoons diced onion
• 2 teaspoons butter
• 1-1/2 cups quartered fresh mushrooms
• 3/4 cup dry red wine or beef broth
• 1/4 cup plus 2 tablespoons water, divided
• 3 tablespoons minced fresh parsley, divided
• 1 bay leaf
• 1 whole clove
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1/2 teaspoon browning sauce, optional
• 1-1/2 cups hot cooked egg noodles

Preparation

Step 1

In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.

Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.
Yield: 2 servings.