Beef Bourguignon Soup
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 (13 3/4 ounce) cans beef broth
- 1 (3 ounce) can sliced mushrooms
- 1⁄2 lb ground beef, cooked, drained and crumbled
- 1⁄2 cup dry red wine (preferably Burgundy)
- 1⁄2 cup thinly sliced carrot
- 1⁄2 cup chopped onion
- 1 cup water
- 1⁄2 cup medium egg noodles
- sour cream, for garnish
directions
- In saucepan, combine all ingredients. Bring to boil, stirring. Reduce heat.
- Simmer, covered, for 30 minutes. Garnish with sour cream before serving.
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Reviews
-
I think this recipe has alot of potential, but as it is it has barely any flavor. I followed the recipe only seasoning the ground beef when browning it with garlic and seasoned salt. My beef broth was even double strength and it tasted mostly like warm water. I think I would simmer for 15 minutes before adding the egg noodles as mine were too soft. And the sour cream is absolutely necessary as it provided the only descernable taste to the soup. I really think this has great potential, it just needs to have more seasoning to it, as is, it is far, far to bland.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!