beef burgundy over noodles

Beef

Drescription

Classic French beef bourguignon-style stew served over egg noodles, featuring slow-cooked beef in a rich red wine sauce.

1/2 pound sirloin steak, cut into 1/4-inch strips
2 tablespoons diced onion 2 teaspoons butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or beef broth 6 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove 1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour 1/2 teaspoon browning sauce 1 1/2 cups hot cooked egg noodles

In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.