Beef bourguignon sounds like some hoity-toity French dish, but in reality this is comfort food straight from the countryside. Our version uses beef meatballs served with a rich mushroom gravy over a bed of egg noodles. The flavor is definitely luxurious, but this old chestnut is easy enough for the busiest weeknight.
Quarter mushrooms. Mix cornstarch in a small bowl with 1 ½ cups water.
Make the Meatballs
Combine meatball seasoning with liquid egg in a medium mixing bowl. Add ground beef and mix thoroughly. Evenly divide mixture into six portions, then roll each portion into a meatball.
Cook the Meatballs
Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pan and cook, turning frequently and keeping meatballs moving in pan, until browned all over, 4-5 minutes. Transfer meatballs to prepared baking sheet and bake until meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While meatballs cook, prepare noodles.
Cook the Noodles
Add noodles to boiling water and cook until just tender, 5-7 minutes. Drain in colander. Return noodles to pot and toss with butter. Cover and set aside.
Make the Gravy
Return pan used to cook meatballs to medium-high heat. Add mushrooms and ½ tsp. salt to hot pan and cook, stirring occasionally, until lightly browned, 5-8 minutes. Add pearl onions to pan and cook until slightly browned, 2-4 minutes. Add beef demi-glace to cornstarch slurry, stir to combine, and add to pan. Increase heat to high, bring to a boil, then reduce to a simmer over medium heat. Cook until thickened to consistency of gravy, 1-3 minutes.
Plate the Dish
Serve noodles in a shallow bowl. Pour sauce with mushrooms and pearl onions over noodles and top with meatballs.