Portobello Burgundy Beef Recipe

Name: Portobello Burgundy Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/4 cup plus 1 tablespoon all-purpose flour, divided; 1 teaspoon dried marjoram, divided; 1/2 teaspoon salt, divided; 1 beef top round steak (1 pound), cut into 1/2-inch cubes; 1 tablespoon olive oil; 2 cups sliced baby portobello mushrooms; 3 garlic cloves, minced; 3 medium carrots, cut into 1/2-inch slices; 1 can (14-1/2 ounces) reduced-sodium beef broth, divided; 1/2 cup Burgundy wine or additional reduced-sodium beef broth; 1 bay leaf; 4 cups cooked egg noodles

Servings: persons

1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
1 beef top round steak (1 pound), cut into 1/2-inch cubes
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms
3 garlic cloves, minced
3 medium carrots, cut into 1/2-inch slices
1 can (14-1/2 ounces) reduced-sodium beef broth, divided
1/2 cup Burgundy wine or additional reduced-sodium beef broth
1 bay leaf
4 cups cooked egg noodles

1
Place 1/4 cup flour, 1/2 teaspoon marjoram and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a
2
coated with cooking spray, brown beef in oil.
3
Add mushrooms and garlic; saute until mushrooms are tender. Stir in the carrots, 1-1/2 cups broth, wine, bay leaf, remaining marjoram and salt. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until beef and carrots are tender.
4
Combine remaining flour and broth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve with noodles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon all-purpose flour, divided, 1 teaspoon dried marjoram, divided, 1/2 teaspoon salt, divided, 1 beef top round steak (1 pound), cut into 1/2-inch cubes, and more.

Yes, Portobello Burgundy Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Burgundy Beef

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