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Beef Burgundy Over Egg Noodles
Nesting Lane Indulge
Beef Burgundy Over Egg Noodles Slow Cooker Recipe. A French Comfort Food dinner. tart in a skillet, and finish in the Slow Cooker.
5
from 1 vote
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Total Time
5
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
French
Servings
6
Equipment
Slow Cooker
Large Skillet
Sharp Knife
Ingredients
1x
2x
3x
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
Instructions
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.
Nutrition
Serving:
453
g
Calories:
488.8
kcal
Carbohydrates:
38.1
g
Protein:
41.3
g
Fat:
17
g
Saturated Fat:
6.2
g
Cholesterol:
38.1
mg
Sodium:
571.3
mg
Fiber:
3.5
g
Sugar:
5.7
g
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