Beef Burgundy

Tender beef and carrots simmer in a savory wine sauce for an easy special-occasion supper.

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Servings 4

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( 4 ) Ratings

4 Ratings

5 Stars 33%

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ingredients 10
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

1: tablespoon olive or vegetable oil

1: lb boneless beef sirloin steak, cut into 1-inch cubes

1: large onion, coarsely chopped (1 cup)

2: teaspoons finely chopped garlic

1/2: teaspoon pepper

2: cups ready-to-eat baby-cut carrots

1/4: cup red wine or tomato juice

1: can (10 3/4 oz) condensed golden mushroom soup

5: cups uncooked extra-wide egg noodles (8 oz)

1: tablespoon chopped fresh parsley

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Directions

1 Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
2 Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3 Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.