Burgundy Beef and Portabello

Burgundy Beef and Portabello
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Burgundy Beef and Portabello calories by ingredient
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Number of Servings: 6


    1 lb beef roast, cut in 1" strips
    2 Portabello caps, sliced 1/8" thick
    1 Onion, sliced thin
    2 Tbsp Butter
    1 1/2 C Beef Broth
    1 - 1 1/4 C Shiraz or other full bodied Red Wine
    3 Cloves Garlic, minced
    1 Tbsp Marjoram
    1 Tsp Clove
    3 Tbsp Parsley
    1 Bay Leaf

    1/4 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons all-purpose flour
    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. 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.

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