SIRLOIN BEEF BURGUNDY: BOEUF BOURGUIGNON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ;
BURGUNDY STROGANOFF
This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
Provided by CHOTOWETZ
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
- During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
- Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 48.9 g, Cholesterol 112.6 mg, Fat 21.3 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 8.5 g, Sodium 306.1 mg, Sugar 3.4 g
SLOW COOKER BEEF BURGUNDY
Tender cubes of beef are braised in a burgundy wine sauce with savory vegetables. I made this often when I worked full time. It's good over noodles or mashed potatoes. -Sherri Mott, New Carlisle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (12g saturated fat), Cholesterol 130mg cholesterol, Sodium 663mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
BURGUNDY BEEF STROGANOFF
A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!
Provided by evelynathens
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, thyme and pepper in plastic bag.
- Add meat and shake well.
- Remove meat, shaking off excess flour.
- Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
- Add onion and stir until translucent, about 3 minutes.
- Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
- Melt 2 tblsps butter in small skillet over medium heat.
- Add mushrooms and sauté until just tender, 3-4 minutes.
- Stir mushrooms into meat.
- Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
- Slowly turn into meat; do not allow to boil.
- Mound noodles on serving platter.
- Spoon meat over.
- Top with parsley.
BEEF BURGUNDY STROGANOFF
Make and share this Beef Burgundy Stroganoff recipe from Food.com.
Provided by pansregnig
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute musrooms, onion and garlic in butter until onion is tender. Add beef; cook stirring constantly, until browned.
- Stir in flour, consomme, lemon juice, Burgundy, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
- Stir in sour cream; cook until thoroughly heated. (Do not boil.).
- Serve over noodles.
Nutrition Facts : Calories 332.4, Fat 19.3, SaturatedFat 10.3, Cholesterol 109.1, Sodium 632.6, Carbohydrate 9.1, Fiber 0.9, Sugar 3.4, Protein 29.1
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
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