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
1-1/3
cups (10 ounces) canned fat-free reduced-sodium beef broth
2
tablespoons dry red wine
1/2
teaspoon Worcestershire sauce
1-1/2
teaspoons olive oil
1
package (16 ounces) sliced fresh mushrooms
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
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