Dinner

Burgundy Beef and Portabello is for Dinner.

Burgundy Beef and Portabello takes 30 minutes to prepare.

Burgundy Beef and Portabello takes 90 minutes to cook.

Burgundy Beef and Portabello makes 6 servings.

The ingredients for Burgundy Beef and Portabello are:

1 lb beef roast, cut in 1" strips
2 Portabello caps, sliced 1/8" thick
1 Onion, sliced thin
2 Tbsp Butter
1 1/2 C Beef Broth
1 - 1 1/4 C Shiraz or other full bodied Red Wine
3 Cloves Garlic, minced
1 Tbsp Marjoram
1 Tsp Clove
3 Tbsp Parsley
1 Bay Leaf

1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups Hot cooked egg noodles

Here is how you make Burgundy Beef and Portabello:

In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve over noodles. Sprinkle with chopped, fresh, flat-leaf parsley for appearance, if desired.Serving Size: makes 6 servings (3/4 c. beef mixture, 1/2 c. noodles)Number of Servings: 6Recipe submitted by SparkPeople user CRYSSIH.

The nutritional information for Burgundy Beef and Portabello is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 360.9

• Total Fat: 19.4 g
• Cholesterol: 64.5 mg
• Sodium: 670.6 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 2.0 g
• Protein: 25.1 g