Beef Burgundy Over Noodles


2 teaspoons butter
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 tablespoons diced onion
1-1/2 cups quartered fresh mushrooms
3/4 cup Burgundy wine or beef broth
1/4 cup plus 2 tablespoons water, divided
3 tablespoons minced fresh parsley, divided
1 bay leaf
1 whole clove
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked medium egg noodles (about 4 ounces)
1 tablespoon all-purpose flour
1/2 teaspoon browning sauce, optional


1In 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 and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour.
2Meanwhile, cook egg noodles according to package directions. Drain.
3In 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.

Helpful Hints:

Total Time
Prep: 10 min. Cook: 1 hour 20 min.
Makes 2 servings
Nutrition Facts
1-1/2 cups: 376 calories, 10g fat (5g saturated fat), 88mg cholesterol, 391mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

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