Easy Beef Bourguignon Recipe

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This simplified version of the classic French dish is easy to prepare, but it's as delicious as the traditional recipe.
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  • 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
Container:dutch oven, saucepan
20 mins
20 mins
40 mins
  • 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.
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