Beef Burgundy and Mushrooms


Makes 6 servings


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 with tops
1/4 cup chopped fresh parsley
Black pepper (optional)


  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: 1/6 of beef mixture with about 1/3 cup cooked noodles
Calories 308
Calories from Fat 19 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 36 mg
Carbohydrate 35 g
Fiber 3 g
Protein 26 g
Sodium 99 mg

Dietary Exchange

Starch 2
Vegetable 1-1/2
Meat 2

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