This Beef Burgundy tastes so good that it’s hard to believe it’s a light recipe! It’s full of herbs and has a deep, earthy flavor along with tender beef strips. Since this is simmered for quite awhile, you can use a cheaper cut of meat and it will still come out great.
We had Parmesan garlic bread on the side to make the meal complete. Although the wine I used wasn’t technically burgundy, any dry red wine will do. If you’d rather not use wine, just substitute some more of the beef broth. It won’t have quite the depth of flavor, but will still be quite good.
- 1/2 lb to 3/4 lb. lean boneless top round or tip steak
- 1 tbsp . flour
- 1/8 tsp . freshly ground pepper
- Vegetable cooking spray
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried oregano
- 1/8 tsp dried thyme
- 1 bay leaf
- 1 clove of garlic minced
- 1 C beef broth
- 1/4 C dry red wine
- 1 C sliced fresh mushrooms
- 2 C hot cooked noodles (about 3 oz. dry)
Trim fat from the steak; slice diagonally across grain in 1.5"x3" or so strips. Combine the flour and pepper in a plastic freezer bag and add the steak. Seal the bag securely and shake until steak is well coated.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak and cook until browned, stirring occasionally. Stir in onion powder, salt and pepper, oregano, thyme, bay leaf, garlic, beef broth and wine, and bring to a boil. Cover and reduce heat to very low, simmering for about 30 minutes, stirring occasionally (if you need more liquid, add 1/4 C. warm water and stir). Add the mushrooms and cook uncovered for 3-4 minutes, until fairly thickened. Remove bay leaf. Divide cooked noodles into two bowls and ladle steak mixture evenly over noodles.