Beef Burgundy Over Noodles - cooking recipe

Ingredients
    1/2 lb boneless sirloin steak, cut into 1/4-inch strips
    2 tablespoons diced onions
    2 teaspoons butter
    1 1/2 cups quartered fresh mushrooms
    3/4 cup dry red wine or 3/4 cup beef broth
    1/4 cup water, 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
    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.

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