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
:dutch oven, saucepan
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.
Fillet of Beef Bourguignon
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