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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