Beef Burgundy

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

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    5g
    5%
      Sugars
    6g
    6%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    150%;
    Vitamin C
    6%;
    Calcium
    10%;
    Iron
    30%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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