Ingredients Jump to Instructions ↓

  1. 1/2 pound beef top sirloin steak, cut into 1/4-inch strips

  2. 2 tablespoons diced onion

  3. 2 teaspoons butter

  4. 1-1/2 cups quartered fresh mushrooms

  5. 3/4 cup dry red wine or beef broth

  6. 1/4 cup plus 2 tablespoons water, divided

  7. 3 tablespoons minced fresh parsley, divided

  8. 1 bay leaf

  9. 1 whole clove

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon pepper

  12. 1 tablespoon all-purpose flour

  13. 1/2 teaspoon browning sauce, optional

  14. 1-1/2 cups hot cooked egg noodles

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender. Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley. Yield: 2 servings.


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