Beef Burgundy and Mushrooms the Editors of Publications International, Ltd.
Makes 6 servings
|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|
|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)|
- Cook noodles according to package directions, omitting salt. Drain; set aside.
- 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.
- 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.
- 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.
|Serving Size:||1/6 of beef mixture with about 1/3 cup cooked noodles|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
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