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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Beef Burgundy Over Noodles   
    Categories: Beef, Pasta, Mushrooms, Wine, Herbs   
         Yield: 2 Servings   
       
         2 ts Butter   
       1/2 lb Top sirloin ; in 1/4"   
              - strips   
         2 tb Diced onion   
     1 1/2 c  Quartered fresh mushrooms   
       3/4 c  Burgundy wine   
       1/4 c  + 2 tb water; divided   
         3 tb Minced fresh parsley;   
              - divided   
         1    Bay leaf   
         1    Whole clove   
       1/4 ts Salt   
       1/8 ts Pepper   
         2 c  Uncooked medium egg noodles   
         1 tb A-P flour   
       1/2 ts Browning sauce; opt   
       
     In a Dutch oven or large nonstick skillet, heat butter   
     over medium-high heat; saute beef and onion just until   
     beef is lightly browned, 1-2 minutes. Stir in mushrooms,   
     wine, 1/4 cup water, 2 tablespoons parsley & seasonings;   
     bring to a boil. Reduce heat; simmer, covered, until   
     beef is tender, about 1 hour.   
        
     Meanwhile, cook egg noodles according to package   
     directions. Drain.   
        
     In a small bowl, mix flour and remaining water until   
     smooth; stir into beef mixture. Bring to a boil; cook   
     and stir until thickened, about 2 minutes. Discard bay   
     leaf and clove. If desired, stir in browning sauce.   
        
     Serve over noodles. Sprinkle with remaining parsley.   
        
     Margaret Welder, Madrid, Iowa   
        
     Makes: 2 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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