 | | Directions |
- Heat oil in a dutch oven over medium high heat.
- Add in the cubed meat and season with salt and pepper.
- Cook until browned on all sides, approximately 5 minutes.
- Transfer cubes to a bowl and set aside.
- To the dutch oven add one tablespoon of unsalted butter, the mushrooms, garlic, lemon thyme and chopped onion.
- Saute for 5-10 minutes or until most of the liquid has evaporated and the mushrooms start to brown.
- Sprinkle with flour and stir.
- Add wine, Worcestershire sauce and the bay leaf to the mushrooms and simmer for 10 minutes or until the liquid is reduced by half.
- Lower the heat to medium, stir in soup and 1/2 cup of beef broth.
- Add the cubed meat back into the mixture along with any juices.
- Simmer 5 more minutes.
- Boil egg noodles according to the package directions.
- Divide the noodles into individual bowls, top with beef bourguignonne and garnish with parsley if desired.
|
|
|
Prep Time: 20 minutes
Cook Time: 20 minutes
Container: dutch oven, saucepan
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 1/2 pounds sirloin steak - cut into 1 inch pieces |
| - | | salt and pepper - to taste |
| - | | 1 tablespoon butter or margarine |
| - | | 10 ounces baby bella mushrooms |
| - | | 1 clove garlic - minced |
| - | | 1/2 tablespoon lemon thyme - chopped |
| - | | 1/2 sweet onion - chopped |
| - | | 2 tablespoons flour |
| - | | 2 cups red wine |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 bay leaf |
| - | | 10 3/4 ounces golden mushroom soup - condensed |
| - | | 1/2 cup beef broth |
| - | | 10 ounces egg noodles - wide |
| - | | 1/2 cup parsley - rough chopped |
| |
| |
