BEEF BURGUNDY OVER NOODLES
A very simple beef stew with a taste of Burgundy Wine. Yum!!!!! Photos: My own
Provided by Carol Perricone
Categories Beef
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, brown beef in butter.
- 2. Add all other ingredients, (except noodles). Stir well. Bring stew to a boil; cover pot, lower heat to a simmer, and cook slow, stirring occasionally, for 1 l/2 hours, until beef is very tender.
- 3. Serve over egg noodles, cooked according to package directions. This meal goes great with warm, crusty bread and butter, and a glass of the red wine you used to cook with! Enjoy
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;
BEEF BURGUNDY OVER NOODLES
Make and share this Beef Burgundy over Noodles recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 149.6, Fat 6, SaturatedFat 2.5, Cholesterol 36.7, Sodium 101.4, Carbohydrate 9.6, Fiber 0.6, Sugar 0.6, Protein 9.8
SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large deep skillet with a heavy bottom and a lid over medium-high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
- Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
BURGUNDY STROGANOFF
This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
Provided by CHOTOWETZ
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
- During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
- Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 48.9 g, Cholesterol 112.6 mg, Fat 21.3 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 8.5 g, Sodium 306.1 mg, Sugar 3.4 g
BEEF BURGUNDY OVER NOODLES
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
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- 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., Meanwhile, cook egg noodles according to package directions. Drain., 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 : Calories 376 calories, Fat 10g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
BEEF BURGUNDY III
I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles.
Provided by CapeCodLorrie
Categories 100+ Everyday Cooking Recipes
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 8.3 g, Cholesterol 113.5 mg, Fat 28.2 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 12 g, Sodium 472 mg, Sugar 2.4 g
BEEF BOURGUIGNONNE WITH EGG NOODLES
From a Southern Living cookbook. This entree tastes better when made 1 day in advance. Warm in Dutch oven over medium heat until thoroughly heated.
Provided by spoilme
Categories Stew
Time 2h30m
Yield 9 cups beef, 9 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, 1 tsp salt, and 1/4 tsp pepper in large zip-top plastic bag. Add beef; seal bag and shake to coat.
- Cook half of bacon in large Dutch oven over medium-high heat until crisp. Remove bacon with slotted spoon and set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef, cover and keep warm. Repeat process with remaining bacon and beef.
- Add chopped onion, carrot, and garlic to pan; saute 5 minutes. Stir in wine and broth, scraping pan to lossen browned bits. Add bacon, beef, 1 tsp salt, 1/2 tsp pepper, mushrooms, and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 45 minutes.
- Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over noodles, sprinkling with parsley.
Nutrition Facts : Calories 613, Fat 31.3, SaturatedFat 12, Cholesterol 143.3, Sodium 985.4, Carbohydrate 36.2, Fiber 3.5, Sugar 5.5, Protein 39
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- Heat the olive oil in a large Dutch oven or a heavy based pot that's oven safe. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined bowl and set aside.
- Add the stewing beef in batches and brown well on all sides. Transfer to a plate and repeat with remaining beef. I did 3 batches, but depends on the size of your pot.
- Add the chopped onion, carrot, pearl onions and season with salt and pepper. Stir in the garlic. Cook for about 3 to 5 minutes until the onions are tender and translucent.
- Stir in the mushrooms then sprinkle the flour over. Stir and let it cook for another 2 minutes. Add the beef and bacon back to the pot.
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- Place beef in a large bowl; sprinkle with flour, tossing well to coat. Place beef mixture, carrot, onions, mushrooms, and garlic in an electric slow cooker. Combine beef broth and next 6 ingredients (through pepper); stir into beef mixture. Cover and cook on LOW for 8 hours.
- Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles; sprinkle with thyme.
BEEF BOURGUIGNON WITH NOODLES - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory MainServings 6Total Time 1 hr 5 mins
- Pat beef very dry with paper towels so the beef will brown, not steam. Brown beef on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
- Add mushrooms, onions, and carrots, scraping down the brown bits from the pan, stirring occasionally, for about 5 minutes. Sprinkle in flour, stir to mix and coat veggies. Add broth, wine, pepper, and thyme; return beef to the pan along with any accumulated juices. Bring to a boil, reduce heat to medium-low. Cook, uncovered, for 45 minutes, stirring occasionally.
- While beef is stewing, prepare noodles according to package instructions. Drain and place in a serving bowl.
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