Beef Burgundy

Name: Beef Burgundy
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters ready-to-eat baby-cut carrots; 454 grams boneless beef sirloin steak, cut into 1-inch cubes; 305 grams can condensed golden mushroom soup; 1 Tbsp chopped fresh parsley; 2 teaspoons finely chopped garlic; 237 milliliters large onion, coarsely chopped; 1 teaspoons pepper; 59 milliliters red wine or tomato juice; 1 Tbsp olive or vegetable oil; 227 grams cups uncooked extra-wide egg noodles

You can never have too many main course recipes, so give Beef Burgundy a try. One serving contains 483 calories, 38g of protein, and 12g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of ready-to-eat baby-cut carrots, extra-wide egg noodles, tomato juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Oven

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.

Ingredients you will need

Carrot