Tuesday, January 19, 2010

Beef with Burgundy Mushrooms

I made Beef with Burgundy Mushrooms served aside egg noodles and fresh steamed green beans tonight. It was pretty good. Not a big hit with the kids as I expected, but my husband really wanted it lol. They did eat it, they just weren't overly thrilled with it. It definitely wont go into our regular dinner rotation, but it'll be nice for once in a while because it is good.

Here is the original recipe. I doubled it.

Beef with Burgundy Mushrooms

2 cups uncooked medium egg noodles

1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces

2 packages of fresh whole mushrooms, quartered

1 can (10 1/2 oz) condensed French onion soup

1/4 cup dry red wine (such as Burgundy) or nonalcoholic wine

1 tablespoon cornstarch

3 tablespoons tomato paste with basil, garlic and oregano

1/2 teaspoon dried oregano leaves

2 tablespoons chopped fresh parsley


Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.

Meanwhile, heat 12-inch skillet over medium - high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.

Wipe skillet clean with paper towels. Heat skillet again over medium - high heat. Add mushrooms; cook 10 minutes, stirring occasionally.

Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.

Add soup mixture to mushrooms; cook, stirring frequently, until bubbling and thickened. Remove from heat. Stir in parsley and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

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