Beef Burgundy Over Egg Noodles Slow Cooker Recipe
Beef Burgundy Over Egg Noodles Slow Cooker Recipe.
A French Comfort Food dinner with top round steak, onions, garlic, red wine, tomato paste, beef broth, mushrooms, and thyme.
Start in a skillet, and finish in the Slow Cooker.
Slow Cooker Recipes
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Don’t have a Slow Cooker? This is the one we use, and recommend.
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Beef Burgundy Over Egg Noodles
- 2 lbs top round steaks
- 16 ozs frozen small whole onions thawed and drained
- 1 clove garlic minced
- 1 large onion sliced
- ⅓ cup flour
- ½ cup red wine
- 2 tbsp tomato paste
- 10 oz condensed beef broth undiluted
- 8 fresh mushrooms
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- 1 bay leaf
- 3 cups egg noodles – cooked
- Using a sharp knife, trim the fat off of top round steaks.
- Cut steak into approx 1½ inch cubes.
- Heat large skillet on medium/high heat. Brown steak in skillet for approx 5 minutes. Move steak to slow cooker
- In the same skillet, add garlic and sliced onion, and coat with Pam cooking spray. Saute until tender, approx 5 minutes.
- Add flour, stir and cook an additional minute.
- Stir in red wine, tomato paste, and condensed beef broth. Cook for approx 1 minute to thicken
- Add mushrooms, salt, pepper, thyme, bay leaf, and small whole onions. Mix. Add to slow cooker.
- Cover slow cooker. cook on High setting for 1 hour. Change heat setting to low, and cook another 4½ hours.
- Remove bay leaf and discard.
- Serve over egg noodles.
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