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Beef Burgundy

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Pillsbury Kitchens
Updated Nov 24, 2009
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Tender beef and carrots simmer in a savory wine sauce for an easy special-occasion supper.

Beef Burgundy

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Ingredients 10
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
  • Step 
    3
    Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

Nutrition

550 Calories
24g Total Fat
30g Protein
53g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
115mg
39%
Sodium
880mg
37%
Potassium
670mg
19%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
18%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
30%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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