Beef Burgundy

I don't think I have posted this one yet. Maybe I have, but I don't think so. Anyways, it is a favorite in our house. Very easy to make and reheats well.

1/4 cup flour
1/4 tsp paprika
1 lb boneless beef sirloin steak, cut into 1-in strips
1 Tbs Olive oil
1 can (10-1/2 oz) condensed French onion soup, undiluted
1/2 cup burgundy wine or beef broth
3 cups hot cooked noodles

In a large ziptop bag, combine flour and paprika. Add Beef strips and shake to coat. In a large skillet, brown meat in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is thickened. Serve with noodles.


Note: I have always used Burgundy wine, but I imagine it would still be good with beef broth. Also, the noodles I tend to use have to boil for about 12 minutes. So I usually start bringing my water to a boil while I am browning the beef. That way I can usually add my noodles to the boiling water at the same time as I add the soup and wine to the beef to simmer. That way, both get done about the same time and you have fresh, hot noodles to go with your beef burgundy