Yum Peaceful Cooking: Beef with Burgundy Mushrooms for Salubrious Sunday

Sunday, September 27, 2009

Beef with Burgundy Mushrooms for Salubrious Sunday


Are you shocked? Surprised? Dumb-founded?

Yep...believe it or not, I cooked BEEF! I know, huh? Who would've thunk it. It's a rarity but it does happen on occasion.

I was just, I dunno.......chickened out? hahaha..ya, that was dumb. can't help it. It's late, I'm tired.


2 cups uncooked medium egg noodles (I didn't have egg noodles but I figured those fusilli pastas would work just fine)
1 lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
1 lb fresh whole mushrooms cut into quarters (or if you have those gigonzoe things that I had, maybe 6th or 8ths would be better)
1 10 1/2 oz can of condensed french onion soup (I didn't even know this stuff existed!!)
1/4 cup dry red wine
1 tablespoon cornstarch
3 tablespoons tomato paste with basil, garlic and oregano (I couldn't find any flavored tomato paste so I seasoned it myself)
1/2 teaspoon dried oregano leaves
2 tablespoons fresh parsley, chopped
Pepper to taste

Cook and drain the noodles according to package directions...just omit the salt.

While thats going on, heat a 12 inch skillet over medium-high heat with a spray of cooking spray. Add beef and cook for 3 - 4 minutes per side or until desired doneness.


Remove from heat and place on a serving platter, covering to keep warm. Well...yep....you see it right...I used my no-splatter plate guard thingy for the microwave to keep the steaks warm. Worked like a charm!


Now... unfortunately, you will now have to wipe all that flavor off the pan. I really debated on NOT doing this but decided it would just burn with the next step....and you know what? This dish had so much flavor that it wasn't missed.

Ok...heat the skillet again over medium-high heat. Add all those mushrooms....


Damn...thats a lot of shrooms!!!


Ok....so they're in the pan. Cook for 10 minutes, stirring occasionally. hmmm....I keep hearing Julia in my head..."DON'T CROWD THE PAN!!" errrr.....sorry, they made me do it

Meanwhile, in a medium bowl, mix together the soup, wine, cornstarch, tomato paste and oregano

I have a question. I decided to get that tomato paste in a tube. It's really cool!! But this one says that it's double concentrated. Doest that mean when a recipe calls for 3 tablespoons you only have to use 1 1/2 tablespoons??? The tube didn't say. The manufactures website didn't say. So, I played it safe and only used half the amount....


Anyways...mix all that stuff together.


Now...have you been stirring those mushrooms?


After 10 minutes add the soup mixture to the mushrooms and cook, stirring frequently until bubbly and thickened.


Sorry about the foggy pictures. It's really hard to get a picture of something hot, without the steam. I mean...I tried blowing it, but it didn't work.

Ok...now remove from heat, stir in parley and season to taste with pepper


Spoon mushroom mixture over beef and serve with noodles. Very tasty, and full of flavor.

Tada!! A fast and healthy beef for Salubrious Sunday. Btw...I got this recipe from Pillsbury Fast and Healthy Cookbook.

And the stats for 4 servings are:
Calories: 350
Calories from fat: 70
Total fat: 8g
Saturated fat: 2g
Trans fat: 0g
Cholesterol: 95mg
Sodium:720mg (holy crap...didn't see that)
Total Carb: 32g


  1. Yum--that looks like the perfect Sunday night dinner. Comforting and delicious!

  2. That looks just yummiciously, deliciously great! Love the combination of mushrooms and beefs (I rarely cook beef myself).
    Not sure about tomato paste:
    here, if it's in a tube, it's called a Double or Triple tomato concentrate.
    If it's not concentrated, it's called Passata (Tomato purèe)

  3. It looks fabulous! What a nice alternative to chicken....although you do make some scrumptious looking chicken!

  4. Yummy! This looks like a great dinner and I'm surprised it's so low in fat. I think the sodium is a bit high but that's because of the french onion soup. Maybe thickened beef broth would be less. Whenever I use tube paste I use what I would normally use not any less. Anyway, it looks great. Nice to see you cooking beef! :-)

  5. Wait..what? no chicken? LOL But your beef looks fantabulous chicky! Ooooh, I have some beef strips in the freezer, I might have to do this tooooo.

  6. That is truly comfort food!!!!! I love mushrooms and beef. Sounds perfect and delicious.

  7. Deb - it was a great sunday dinner. It would've been better if it hadn't been pushing 100' outside tho LOL

    Dajana - Beef and mushrooms are one of my fav. combos too. Thanks for the info, that does help :)

    Cathy - ya, chicken day in and day out gets to be a little over kill...so I have to squeeze in some beef here and there

    Michele - I think the french onion soup gave it great flavor. if you made it with beef broth, I'd carmalize a whoole bunch of onions. And thank you for the tip on the tube paste :)

    DD - Let me know how yours comes out. best part is how quickly its ready...wooo hoo

    Erica - I was amazed at how much flavor it had!

  8. Mmmm, beef. Looks great! I hate having to wipe out fond, I've been known to deglaze it with just a little liquid, pour that off and then add it back later. That way you keep the flavors. But then again, if it's not broke, don't fix it. Heh.

  9. Bob - thats a great idea!! I could've deglazed the pan (instead of whiping it out) and poured that yumminess into the sauce mixture. DUH!!!

  10. Oh, delicious!!! I hate that steam...it's so hard to blow and get a non-blurry pic at the same time!! aRgh...they look yummy, though :D

  11. i absolutely love the food you cook! such treats they are :)

  12. I don't cook with beef that often either!! This look absolutely delicious! Such an awesome Sunday comfort meal. I think I say that to you every Sunday!

  13. mmmmm Beef... The UN-Chicken... ;) Looks Positively DELICIOUS, Danielle. Don't you love that double strength Tomato past in a tube? I don't buy the cans very often anymore, unless I am making pizza sauce.

  14. Oh that looks great! Are those "baby bellas"? Nice job!

  15. Heather - I know...and you almost hyperventilate as you're trying to blow continuously until the picture is taken LOL

    Nags - I'm so glad you like what I've been preparing. :)

    Reeni - LOL...you can tell me every time and I won't get tired of hearing it ;)

    Chris - Yep...those are baby bellas. I buy them loose and they're less expensive here than the button shrooms. Gotta love more flavor for less money


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