Skillet Beef Burgundy with Egg Noodles


1 1/2 pounds lean, boneless sirloin steak
2 cloves garlic, minced
Vegetable cooking spray
1/2 tablespoon canola oil
2 ½ cups (1/2-inch) sliced carrot
3 cups quartered mushroom
3/4 cup coarsely chopped onion
1 small turnip, peeled and cubed
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (10 1/2-ounce) can beef consommé, undiluted
3 tablespoons all-purpose flour
3/4 cup Burgundy or other dry red wine
5 ounces uncooked egg noodles


Trim fat from steak. Cut the steak into 1-inch cubes. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add garlic and steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; drain and set aside.

Recoat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; sauté 5 minutes. Return steak to skillet. Add thyme, pepper, and consommé; stir well. Cover, reduce heat, and simmer 30 minutes or until meat and vegetables are tender, stirring occasionally.

Place flour in a bowl. Gradually add wine, blending with a wire whisk; add to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring constantly.

Cook noodles according to package directions, omitting salt and fat. Serve beef mixture over noodles.

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