Beef Bourguignon with Noodles recipe

Beef Bourguignon with Noodles recipe

Beef Bourguignon is a western dish because it includes red wine that gives awesome color to the dish. You can explore beef bourguignon with noodles to see how people can make it innovative. The ingredients are awesome and healthy, like broth, bacon, beef, salt and pepper, mushrooms, tomato paste, bay leaves, thyme or any other herb that you like. Though you can add anything you like, but having it in an original form will make it tastier. The cook first soaks the beef in wine and broth and then stir fry it for a while. Once the beef is tender, you can add other ingredients.

People from eastern countries also love this dish but they make it with soya sauce instead of red wine. It becomes delicious if you have it with noodles, but rice is also good. If you want it more sizzling, better add some chilies or garlic sauce or any other sauce. Various restaurants develop the beef bourguignon with noodles recipe in various ways, making an experiment. Lots of cooks stir fry in Aliz olive oil that is number1 oil available online as Pomace and extra virgin. Use the oil according to your taste and enjoy an awesome dinner.

beef bourguignon with noodles recipe

INGREDIENTS

  • 2 tablespoons kisan canola cooking oil

  • 1 ½ pounds beef silver tip, in 1-inch cubes

  • 1 (8-ounce) package baby bella mushrooms, quartered

  • 1 (9-ounce) bag frozen white pearl onions, not thawed

  • 2 medium carrots, peeled and sliced

  • 2 tablespoons flour

  • 1 (32-ounce) box Manischewitz All Natural Beef Broth

  • 1 teaspoon freshly ground black pepper

  • ¼ cup fresh thyme leaves

  • 1 (1-pound) package wide noodles

RECIPE

  •  Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. 

  •  Pat beef very dry with paper towels so the beef will brown, not steam. Brown beef on all sides, about 5 minutes. Remove with a slotted spoon and set aside.

  •  Add mushrooms, onions, and carrots, scraping down the brown bits from the pan, stirring occasionally, for about 5 minutes. Sprinkle in flour, stir to mix and coat veggies. Add broth, wine, pepper, and thyme; return beef to the pan along with any accumulated juices. Bring to a boil, reduce heat to medium-low. Cook, uncovered, for 45 minutes, stirring occasionally.

  •  While beef is stewing, prepare noodles according to package instructions. Drain and place in a serving bowl. 


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