Tender beef and carrots simmer in a savory wine sauce for an easy special-occasion supper.
Beef Burgundy
- Prep Time 20 min
- Total 1 hr 20 min
- Ingredients 10
- 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
Instructions
-
Step1Heat 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.
-
Step2Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
-
Step3Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.
Nutrition
550
Calories
24g
Total Fat
30g
Protein
53g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 210
- Total Fat
- 24g
- 37%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 1g
- Cholesterol
- 115mg
- 39%
- Sodium
- 880mg
- 37%
- Potassium
- 670mg
- 19%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 5g
- 18%
- Sugars
- 6g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 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 1/2Tips from the
Pillsbury Kitchens
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