Burgundy Beef Portabella Food

PORTOBELLO BEEF BURGUNDY

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,

BURGUNDY BEEF PORTABELLA

Steps:

• Start a pot of water to boil for egg noodles. Cook noodles al dente (slightly firm). Drain noodles and cold-shock under running water. Drain well and place them back in hot pot. Toss with the butter and parsley and set aside until the beef is done.
• Combine flour, salt and pepper to make a seasoned mixture to coat the beef hunks. Meanwhile heat up your olive oil in a deep skillet over medium-high heat. Pat the beef hunks dry with a paper towel and coat a few at a time then move to a plate; repeat until all beef pieces are coated. Once pan is heated, add the beef and saute the cubes 6 to 8 minutes, until browned. Remove meat from skillet and throw in the onions, mushrooms and garlic and another splash of olive oil. Cook for around 5 minutes until the onions begin to soften and the mushrooms begin to brown. Add wine, thyme, bay leaves, broth, beef hunks and bullion cube. Stir in tomato paste and worchestershire sauce and simmer until sauce thickens. Do a taste test towards the end to make sure there's enough salt/pepper and worchestershire to your liking. Serve the burgundy beef over a bed of parsleyed noodles.