Friday, February 11, 2011

Beef Burgundy and Mushrooms

We all love this dish from the book "Casseroles".  I am proud of the way I plated this dish.  Almost a look alike with the one in the book.  Only I did not put parsley in mine. 


8 ounces uncooked egg  noodles
1/4 cup water
2 tablespoons all-purpose flour
1 can (10 ounces) beef broth
2 tablespoons dry red wine
1/2 teaspoon Worcestershire sauce
3/4 teaspoon sugar
Non-stick cooking spray
 1 1/2 teaspoons extra virgin olive oil
1 package (16 ounces) sliced fresh mushrooms
4 cloves garlic; minced
1 pound beef sirloin, cut into think strips
1 bay leaf
1/2 cup chopped green onions with tops
1/4 cup chopped fresh parsley
Black pepper


1. Cook noodles according to package directions.  Drain; set aside.

2. Meanwhile, combine water and flour in small bowl; whisk until smooth.  Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside.

3. Spray large skillet with nonstick cooking spray; add oil.  Heat over high heat until hot.  Add mushrooms and garlic; cook 2 minutes.  Reduce heat to medium-high; cook 3 to 4 minutes or until tender.  Place in separate bowl; set aside.

4. Recoat skillet with nonstick cooking spray.  Brown sirloin strips over high heat 2 to 3 minutes.  Add green onions, bay leaf, mushrooms and broth mixture.  Bring to a boil.  Reduce heat to medium-love; simmer, uncovered, 30 minutes or until meat is tender.  Discard bay leaf.  Remove from heat; add parsley.  Sprinkle with pepper to taste.  Let stand 10 minutes before serving.  Spoon over egg noodles.


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