Beef Burgundy

Beef Burgundy

Beef Burgundy

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 4

Ingredients

1
tablespoon olive or vegetable oil
1
lb boneless beef sirloin steak, cut into 1-inch cubes
1
large onion, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
1/2
teaspoon pepper
2
cups ready-to-eat baby-cut carrots
1/4
cup red wine or tomato juice
1
can (10 3/4 oz) condensed golden mushroom soup
5
cups uncooked extra-wide egg noodles (8 oz)
1
tablespoon chopped fresh parsley

Directions

Directions

  • Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
  • Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
  • Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

Notes

Tips

Nutrition Information

Serving Size: 1 Serving
Calories
550
Calories from Fat
210
Total Fat
24g
Saturated Fat
7g
Trans Fat
1g
Cholesterol
115mg
Sodium
880mg
Potassium
670mg
Total Carbohydrate
53g
Dietary Fiber
5g
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
150%
Vitamin C
6%
Calcium
10%
Iron
30%
Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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