Prep 10 mins
Cook 1 hr
A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too!
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon pepper
- 2 lbs beef sirloin, cut into 1 inch cubes
- 1⁄2 cup butter
- 1 medium onion, finely chopped
- 1 cup beef broth
- 1 cup Burgundy wine
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 2 cups sour cream
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- freshly cooked egg noodles
- chopped parsley
- Combine flour, salt, thyme and pepper in plastic bag.
- Add meat and shake well.
- Remove meat, shaking off excess flour.
- Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
- Add onion and stir until translucent, about 3 minutes.
- Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
- Melt 2 tblsps butter in small skillet over medium heat.
- Add mushrooms and sauté until just tender, 3-4 minutes.
- Stir mushrooms into meat.
- Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
- Slowly turn into meat; do not allow to boil.
- Mound noodles on serving platter.
- Spoon meat over.
- Top with parsley.
This is an excellent recipe, I have made other versions but the difference in this one is the worcestershire sauce added at the end, it gives it that special oomph.
Great bold flavors. This is real comfort food. I used cabernet instead of burgundy and left off the chopped parsley as I didn't have any on hand. I tossed the noodles in the meat mixture in the end becuase I was frezzing this for a weekend meal. It reheated wonderfully and my husband enjoyed it for lunch and dinner. Yum!
This dish was wonderful. The flavor of the burgundy wine added such a nice touch. I will diffidently make this again. I followed the recipe exactly except I did not have any parsley on hand for garnish. Delicious. Thanks for posting.