Beef Burgundy with Egg Noodles

9 May

This makes just exactly 4 servings, and it was a little higher in calories than I like to do for dinner, but it was pretty darn yummy, and I’ll make it again.


– 2 slices turkey bacon, cut into squares

– 1.25 lbs Top Round Steak

– Salt and Pepper

– 1/4 cup flour

– 1/2 tsp seasoned salt

– 1/4 tsp dried marjoram

– 1/2 tsp dried thyme

– 1 clove minced garlic

– 1 beef bullion cube, crushed (I used my garlic press to crush it)

– 1 cup red wine (I just sued the cheap cooking wine from Kroger)

– 1 package fresh sliced mushrooms

– 2 tbsp corn starch

– 2 tbsp cold water

– 4 cups uncooked egg noodles


1. cook turkey bacon in skillet.  Remove and place into crockpot.

2. coat Sirloin on both sides in flour.  Salt and pepper beef. Brown all sides in remaining bacon grease.

3. Combine all ingredients except: mushrooms, noodles, corn starch, and water in crockpot.

4. cook on low 6 hours, then add mushrooms.

5. continue to cook 1-2 hours.

6. In a separate container mix corn starch and water together until liquid is thin and smooth.

7. Boil Egg noodles while sauce thickens.  (it thickened very quickly, and I actually added some more water to thin it out)

8.  Divide noodles and Beef into 4 servings.  Serve Beef over noodles.

9. Add corn starch “slurry” to crockpot to thicken sauce.

4 servings= 655 Calories



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