BEEF AND PASTA BURGANDY

Beef and Pasta Burgandy image

Tender pieces of beef star in this time-honored dish from Diana Bachelder of Winter Haven, Florida. "Our kids often requested this recipe. My husband and I are empty nesters now, but I still make it for the two of us," shares Diana.

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

3/4 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 tablespoon butter
4 teaspoons all-purpose flour
1 teaspoon red currant jelly or seedless raspberry jam
1 teaspoon tomato paste
1-1/4 cups chicken broth
1/4 cup Burgundy wine or additional chicken broth
2 bacon strips, cooked and crumbled
1-1/2 cups sliced fresh mushrooms
1 cup pearl onions, peeled
1 cup fresh baby carrots
Dash pepper
Hot cooked egg noodles, optional

Steps:

In a saucepan, brown beef cubes on all sides in 1 tablespoon oil. Remove and set aside. In the same pan, melt butter. Stir in the flour, jelly and tomato paste until smooth; gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add beef and bacon. Return to a boil. Reduce heat; cover and simmer for 45-50 minutes or until meat is tender. , In a small skillet, saute mushrooms in remaining oil until tender. Add the mushrooms, onions, carrots and pepper to beef mixture. Cover and cook 20-25 minutes longer or until vegetables are tender. Serve over noodles if desired. ,

Nutrition Facts : Calories 651 calories, Fat 39g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 890mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 40g protein.