MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Burgundy Over Noodles
Categories: Beef, Pasta, Mushrooms, Wine, Herbs
Yield: 2 servings

2 ts Butter
1/2 lb Top sirloin ; in 1/4"
- strips
2 tb Diced onion
1 1/2 c Quartered fresh mushrooms
3/4 c Burgundy wine
1/4 c + 2 tb water; divided
3 tb Minced fresh parsley;
- divided
1 Bay leaf
1 Whole clove
1/4 ts Salt
1/8 ts Pepper
2 c Uncooked medium egg noodles
1 tb A-P flour
1/2 ts Browning sauce; opt

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.

Margaret Welder, Madrid, Iowa

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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