Burgundy Beef and Portabello

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.