A classic of French cuisine and Parisian bistros, Beef Burgundy and Noodles brings a wealth of incredible flavors to your dining table. Tender beef is serenaded by a rich, savory sauce infused with red wine and herbs, making for a dinner that will leave you dreaming for days afterward! Piled atop egg noodles—all the better for scooping up every last drop of the sauce—this dish is hearty and heartwarming. Beef Burgundy and Noodles brings a touch of romance to your kitchen, since you’ll be loving every bite!

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


Step 1 –In a Dutch oven or a large nonstick skillet, heat the butter over medium-high heat.

Step 2 –Sauté the beef and onion until the beef is just lightly browned, about 1-2 minutes.

Step 3 –Stir in the mushrooms, wine, 1/4 cup water, 2 tablespoons parsley, the bay leaf, clove, salt, and pepper.

Step 4 –Cook the egg noodles according to the package directions and drain them.

Step 5 –In a small bowl, mix the flour and the remaining 2 tablespoons of water until smooth.

Step 6 –Stir the flour mixture into the beef mixture.

Step 7 –Bring the mixture to a boil and cook until thickened, about 2 minutes.

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Step 8 –Discard the bay leaf and clove.

Step 9 –Stir in the browning sauce.

Step 10 –Serve the beef mixture over the noodles and sprinkle with the remaining parsley.