Beef Burgundy Over Noodles

Name: Beef Burgundy Over Noodles
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 2 servings
Ingredients: 2 teaspoons butter; 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips; 2 tablespoons diced onion; 1-1/2 cups quartered fresh mushrooms; 3/4 cup Burgundy wine or beef broth; 1/4 cup plus 2 tablespoons water, divided; 3 tablespoons minced fresh parsley, divided; 1 bay leaf; 1 whole clove; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups uncooked medium egg noodles (about 4 ounces); 1 tablespoon all-purpose flour; 1/2 teaspoon browning sauce, optional

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 10 min. Cook: 1 hour 20 min.

By Taste Of Home Editorial Team

Recipe by Margaret Welder, Madrid, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 03, 2023

I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa

Beef Burgundy Over Noodles Tips

What is the difference between beef Burgundy and beef Bourguignon?

There is no difference between beef Burgundy and beef Bourguignon. Both Bourguignon and Burgundy (the English term) refer to Bourgogne, the region in eastern France famous for its dry red wines.

Can you use cabernet sauvignon in beef Burgundy

Yes, you can use cabernet sauvignon (or even pinot noir) in place of Burgundy wine in beef Burgundy.

What goes with beef Burgundy?

Many sides go with beef Burgundy, including red potatoes, roasted carrots and asparagus. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Watch How to Make Beef Burgundy Over Noodles

TEST KITCHEN APPROVED

Beef Burgundy Over Noodles

11 Reviews Add your review

Yield:2 servings

Prep:10 min

Cook:1 hour 20 min

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Ingredients

2 teaspoons butter
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 tablespoons diced onion
1-1/2 cups quartered fresh mushrooms
3/4 cup Burgundy wine or beef broth
1/4 cup plus 2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles (about 4 ounces)
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional

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Directions

1
In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.

2
Meanwhile, cook egg noodles according to package directions. Drain.
3
In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.

Nutrition Facts

1-1/2 cups: 376 calories, 10g fat (5g saturated fat), 88mg cholesterol, 391mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.