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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
