Beef Burgundy Over Noodles

• 1/2 lb boneless sirloin steak, cut into 1/4-inch strips
• 2 tablespoons diced onions
• 2 teaspoons butter
• 1 1/2 cups quartered fresh mushrooms
• 3/4 cup dry red wine or 3/4 cup beef broth
• 1/4 cup water, plus
• 2 tablespoons water, divided
• 3 tablespoons minced fresh parsley, divided
• 1 bay leaf
• 1 whole clove
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1/2 teaspoon browning sauce (optional)
• 1 1/2 cups hot cooked egg noodles

1. In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
2. Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.

boneless sirloin steak, onions, butter, mushrooms, dry red wine, water, water, fresh parsley, bay leaf, clove, salt, pepper, flour, browning sauce, egg noodles

Taken from www.food.com/recipe/beef-burgundy-over-noodles-161706 (may not work)