Burgundy Beef and Portabello
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb beef roast, cut in 1" strips2 Portabello caps, sliced 1/8" thick1 Onion, sliced thin2 Tbsp Butter1 1/2 C Beef Broth1 - 1 1/4 C Shiraz or other full bodied Red Wine3 Cloves Garlic, minced1 Tbsp Marjoram1 Tsp Clove3 Tbsp Parsley1 Bay Leaf1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons all-purpose flour1 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. Serve over noodles. Sprinkle with chopped, fresh, flat-leaf parsley for appearance, if desired.
Serving Size: makes 6 servings (3/4 c. beef mixture, 1/2 c. noodles)
Number of Servings: 6
Recipe submitted by SparkPeople user CRYSSIH.
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. Serve over noodles. Sprinkle with chopped, fresh, flat-leaf parsley for appearance, if desired.
Serving Size: makes 6 servings (3/4 c. beef mixture, 1/2 c. noodles)
Number of Servings: 6
Recipe submitted by SparkPeople user CRYSSIH.
Nutritional Info Amount Per Serving
- Calories: 360.9
- Total Fat: 19.4 g
- Cholesterol: 64.5 mg
- Sodium: 670.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.0 g
- Protein: 25.1 g
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