Beef Burgundy And Mushrooms

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.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
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