MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Beef Burgundy Over Noodles
Categories: Beef, Pasta, Mushrooms, Wine, Herbs
     Yield: 2 Servings

     2 ts Butter
   1/2 lb Top sirloin ; in 1/4"
          - strips
     2 tb Onion; diced
 1 1/2 c  Fresh mushrooms; quartered
   3/4 c  Burgundy wine
   1/4 c  Water; +2 tb, divided
     3 tb Fresh parsley; minced,
          - divided
     1    Bay leaf
     1    Whole clove
   1/4 ts Salt
   1/8 ts Pepper
     2 c  Uncooked medium egg noodles
     1 tb A-P flour
   1/2 ts Browning sauce (optional)

 In a Dutch oven or large nonstick skillet, heat butter over
 medium-high heat; saute beef and onion just until beef is lightly
 browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tb
 parsley, and seasonings; bring to a boil. Reduce heat; simmer,
 covered, until beef is tender, about 1 hour.

 Meanwhile, cook egg noodles according to package directions. Drain.

 In a small bowl, mix flour and remaining water until smooth; stir
 into beef mixture. Bring to a boil; cook and stir until thickened,
 about 2 minutes. Discard bay leaf and clove. If desired, stir in
 browning sauce. Serve over noodles. Sprinkle with remaining parsley.

 Recipe by Margaret Welder, Madrid, Iowa

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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