Burgundy Beef Portabella

Submitted by Ian Magary

"A recipe edited to our taste. The original was from Rachel Ray and called Four-Season Burgundy Beef out of her 30 minute meals book. The end product didn't have enough kick so we added a couple of items, put more in of some ingredients, less of others, etc. Like any cook, you'll end up adapting it to your own taste; we sure enjoy this one though!"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 (16 ounce) package extra-wide egg noodles
• 3 tablespoons butter
• 1⁄2 cup chopped parsley
• 2 lbs rib eye steaks or 2 lbs beef tenderloin steaks, cut into bite sized pieces
• 1 cup all-purpose flour
• kosher salt
• black pepper
• 2 tablespoons extra virgin olive oil
• 2 medium white onions, chopped
• 6 -8 portobella mushroom caps or 12 -16 mushroom caps, sliced thick
• 3 -4 garlic cloves (minced or crushed)
• 1 1⁄2 - 2 cups Burgundy wine
• 4 sprigs fresh thyme, stripped from stem and chopped
• 2 bay leaves
• 1 (14 ounce) can beef broth
• 1 beef bouillon cube
• 3 -4 tablespoons tomato paste
• 2 splashes Worcestershire sauce

directions

1. Start a pot of water to boil for egg noodles. Cook noodles al dente (slightly firm). Drain noodles and cold-shock under running water. Drain well and place them back in hot pot. Toss with the butter and parsley and set aside until the beef is done.
2. Combine flour, salt and pepper to make a seasoned mixture to coat the beef hunks. Meanwhile heat up your olive oil in a deep skillet over medium-high heat. Pat the beef hunks dry with a paper towel and coat a few at a time then move to a plate; repeat until all beef pieces are coated. Once pan is heated, add the beef and saute the cubes 6 to 8 minutes, until browned. Remove meat from skillet and throw in the onions, mushrooms and garlic and another splash of olive oil. Cook for around 5 minutes until the onions begin to soften and the mushrooms begin to brown. Add wine, thyme, bay leaves, broth, beef hunks and bullion cube. Stir in tomato paste and worchestershire sauce and simmer until sauce thickens. Do a taste test towards the end to make sure there's enough salt/pepper and worchestershire to your liking. Serve the burgundy beef over a bed of parsleyed noodles.