Ingredients for Steak Burgundy With Pasta
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How to Make Steak Burgundy With Pasta
- Cut two 8-ounce steaks in half, creating four smaller steaks.
- Wrap each steak with 2 slices of bacon and secure with toothpicks or kitchen twine.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear steaks for 2 minutes per side, until browned.
- Add 8 ounces of sliced mushrooms to the skillet and cook until tender, about 5-7 minutes.
- In a small bowl, whisk together 2 tablespoons of water and 1 tablespoon of all-purpose flour until smooth.
- Add the flour mixture to the skillet. Stir in 1 packet of beef soup mix, 1 tablespoon of chopped fresh parsley, 1/2 cup Burgundy wine, 1 tablespoon of lemon juice, and 1 teaspoon of Worcestershire sauce. Stir well to combine.
- Reduce heat to low, and simmer for 8-10 minutes, or until the steaks are cooked to your desired doneness, turning occasionally.
- While the steaks simmer, cook 1 pound of pasta according to package directions.
- Add 1/4 cup of Burgundy wine to the pasta water during the last minute of cooking to enhance the flavor.
- Drain the pasta thoroughly.
- Serve the steaks over the pasta, spooning the sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
8g
Fat
52g
Carbs
16g
