Beef Burgundy With Noodles Recipes

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BEEF BURGUNDY OVER NOODLES



Beef Burgundy Over Noodles image

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

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

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

SLOW COOKER BEEF BURGUNDY



Slow Cooker Beef Burgundy image

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

6 bacon strips, diced
1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Optional: Hot cooked noodles and minced fresh parsley

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.

BEEF BURGUNDY OVER NOODLES



Beef Burgundy over Noodles image

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

1/2 lb boneless sirloin steak, cut into 1/4-inch strips
2 tablespoons diced onions
2 teaspoons butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or 3/4 cup beef broth
1/4 cup water, 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
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce (optional)
1 1/2 cups hot cooked egg noodles

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

BEEF BOURGUIGNONNE WITH EGG NOODLES



Beef Bourguignonne With Egg Noodles image

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

1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon black pepper, divided
2 1/4 lbs beef stew meat
3 bacon, slices chopped and divided
1 cup onion, chopped
1 cup carrot, sliced
4 garlic cloves, minced
1 1/2 cups dry red wine
1 (14 ounce) can beef broth
8 cups mushrooms, halved
2 tablespoons tomato paste
2 teaspoons thyme
2 bay leaves
1 (16 ounce) package frozen pearl onions
7 cups egg noodles, cooked
3 tablespoons parsley

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

BEEF BURGUNDY WITH EGG NOODLES



Beef Burgundy With Egg Noodles image

This came from "Cooking Light, Weeknight one dish meals." My hubby and I appreciate something that tastes like you cooked all day in the kitchen. This is a crockpot delight! Make it a day or two ahead of time and simply re-heat and eat. A nice Chianti or Zin goes well with this meal. Yum-yum!

Provided by The brat

Categories     Meat

Time 8h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 15

2 lbs beef stew meat, trimmed
6 tablespoons all-purpose flour
2 cups sliced carrots, Cut 1-inch thick
1 (16 ounce) package thawed white pearl onions
1 (9 ounce) package mushrooms
2 garlic cloves, minced
3/4 cup beef broth
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
8 ounces uncooked egg noodles
1/4 cup chopped fresh thyme (optional)

Steps:

  • 1. Sprinkle beef with flour in a large bowl. Toss well to coat. Place beef midxture, carrots, onions, mushrooms and garlic in electric slow cooker. Stir well.
  • 2. Combine beef broth and next six ingredients (up to the black pepper). Stir into beef mixture.
  • Cover and cook on low for 8 hours.
  • Cook noodles according to pkg directions and serve beef mixture over noodles. Sprinkle with thyme.

Nutrition Facts : Calories 340.7, Fat 6.8, SaturatedFat 2.6, Cholesterol 96.5, Sodium 708, Carbohydrate 36.6, Fiber 3.7, Sugar 6.2, Protein 31.9

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