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Beef Burgundy and Mushrooms
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Beef Burgundy and Mushrooms
Yield: Makes 4 servings
The slow-simmered flavor of this hearty meal only gets better with time. Prepare the beef mixture a day in advance and refrigerate overnight to for an extra flavor bonus. Just before serving, reheat and spoon over cooked egg noodles.
Ingredients:
8
ounces uncooked yolk-free egg noodles
2
tablespoons all-purpose flour
1/4
cup water
1-1/3
cups (10 ounces) canned fat-free reduced-sodium beef broth
2
tablespoons dry red wine
1/2
teaspoon Worcestershire sauce
3/4
teaspoon sugar
1
bay leaf
Nonstick cooking spray
1-1/2
teaspoons olive oil
1
package (16 ounces) sliced fresh mushrooms
4
cloves garlic, minced
1
boneless beef top sirloin steak (about 1 pound), cut into thin strips
1/2
cup chopped green onions
1/4
cup chopped fresh parsley
Black pepper (optional)
Preparation:
1.
Cook noodles according to package directions, omitting salt. Drain; set aside.
2.
Meanwhile, stir flour into water in small bowl; whisk until smooth. Slowly whisk in beef broth, wine, Worcestershire sauce, sugar and bay leaf; set aside.
3.
Spray large nonstick skillet with 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. Remove to separate bowl; set aside.
4.
Recoat skillet with cooking spray. Brown beef strips over high heat 2 to 3 minutes. Add green onions, mushrooms and broth mixture. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender. Remove from heat; add parsley. Sprinkle with pepper to taste. Let stand 10 minutes before serving. Serve over hot cooked egg noodles.
Nutritional Information:
| Serving Size: 1 cup beef mixture with 1-1/4 cups cooked noodles | |
| Sodium | 149 mg |
| Protein | 38 g |
| Fiber | 5 g |
| Carbohydrate | 52 g |
| Cholesterol | 54 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 19 % |
| Calories | 462 |
Dietary Exchange:
| Meat | 3 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 1/2 |
This recipe appears in: French
