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Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) beef round steak ,

  2. 1 inch thick

  3. 2 tablespoon(s) vegetable oil

  4. 4 large onions , sliced

  5. 6 cup(s) mushrooms , sliced; (1 pound)

  6. 3 tablespoon(s) all purpose flour

  7. 2 teaspoon(s) salt

  8. 1/4 teaspoon(s) thyme leaves , dried

  9. 1/4 teaspoon(s) marjoram leaves , dried

  10. 1/4 teaspoon(s) pepper

  11. 1 cup(s) beef broth

  12. 2 cup(s) red Burgundy or other dry red wine , or beef broth

  13. 8 cup(s) egg noodles , hot & cooked

Instructions Jump to Ingredients ↑

  1. Cut beef into 1-inch cubes. Heat oil in Dutch oven over medium-high heat. Cook beef in oil, stirring occasionally, until browned. Remove beef from Dutch oven.

  2. Cook onions and mushrooms in Dutch oven over medium-high heat, stirring occasionally, until onions are tender. Remove mushrooms and onions from Dutch oven; cover and refrigerate.

  3. Return beef to Dutch oven. Sprinkle with flour, salt, marjoram, thyme, pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef; if necessary, stir in additional broth or wine.)

  4. Add onions and mushrooms; cook until hot, stirring occasionally. Serve over hot noodles.

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