Quick Beef Burgundy

Quick Beef Burgundy

Start with a great cut of meat, season with sage, and serve with egg noodles; this is a classic!


  • 1 Package Wide Egg Noodles
  • 16 Ounces Top Sirloin Steak, cut into 1-inch pieces
  • 2 Tablespoons Butter
  • 12 Ounces Fresh Mushrooms, sliced
  • 2 Large Shallots, sliced
  • 1 Teaspoon Fresh Thyme, finely chopped
  • 1 Teaspoon Sage
  • 1/2 Cup Red Wine
  • 1 Cup Beef Broth
  • 2 Each Tomatoes, seeded and finely chopped


1. Prepare egg noodles as directed on package.

2. Sprinkle beef with salt and pepper. In a large skillet, melt 1 tablespoon butter. Add beef and sauté until brown on all sides, about 3 minutes. Remove beef from skillet. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots. Sauté until vegetables soften, about 5 minutes. Mix in thyme and sage. Add wine, broth and tomato to skillet. Increase heat and boil until sauce is reduced, about 8 minutes.

3. Return beef and juices to skillet. Cook about 1 minute.

4. Serve over egg noodles. Garnish with Thyme sprig.

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