Beef Burgundy And Mushrooms
Serves: 4
Method
- Cook noodles according to package directions, omitting salt
- Drain; set aside
- Meanwhile, combine water and flour in small bowl; whisk until smooth
- Slowly whisk in beef broth, wine, Worcestershire sauce, sugar and bay leaf; set aside
- Spray large nonstick skillet with cooking spray; add oil
- Heat over high heat until hot
- Add mushrooms and garlic; cook 2 minutes
- Reduce heat to medium-high; cook 3 to 4 minutes or until tender
- Place in separate bowl; set aside
- Recoat skillet with nonstick cooking spray
- Brown sirloin strips over high heat 2 to 3 minutes
- Add green onions, mushrooms and broth mixture
- Bring to a boil
- Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender
- Remove from heat; add parsley
- Sprinkle with pepper to taste
- Let stand 10 minutes before serving
- Spoon over egg noodles.
Nutrional Facts (Per Serving)
Calories 417, Calories from fat 16%, Total Fat 8g, Saturated Fat 2g, Protein 31g, Carbohydrates 56g, Cholesterol 65mg, Sodium 298mg, Dietary Fiber 2g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Beef Burgundy And Mushrooms, you'll need:
- 8 oz uncooked yolk-free egg noodles
- 1/4 cup water
- 2 tbsp all-purpose flour
- 1 can beef broth - (10 oz)
- 2 tbsp dry red wine
- 1/2 tsp Worcestershire sauce
- 3/4 tsp granulated sugar
- 1 bay leaf Nonstick cooking spray as needed
- 1
- 1/2 tsp extra-virgin olive oil
- 1 package sliced fresh mushrooms - (16 oz)
- 4 garlic cloves minced
- 1 lb beef sirloin cut thin strips
- 1/2 cup chopped green onions with tops
- 1/4 cup chopped fresh parsley Freshly-ground black pepper to taste
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