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    Beef Burgundy


    Source of Recipe


    Cooking Light

    List of Ingredients




    2 1/2 pounds lean boneless round steak
    4 cloves garlic -- minced
    2 cups dry red wine
    10 3/4 ounces cream of mushroom soup -- (1 can) undiluted
    10 1/2 ounces beef consomme -- (1 can) undiluted
    1 ounce onion recipe soup mix -- (1 envelope)
    6 cups sliced fresh mushrooms
    16 ounces frozen pearl onions -- (1 package)
    3 tablespoons all-purpose flour
    1/2 cup water
    24 ounces medium egg noodles, uncooked -- (2 packages)
    1/4 cup grated Parmesan cheese
    3/4 cup lowfat sour cream

    Recipe



    Trim fat from steak. Cut steak into 1-inch cubes.Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside. Wipe drippings from pan with a paper towel. Recoat pan with cooking spray; place over medium heat. Add garlic; saute 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil.

    Return steak to pan; stir in mushrooms and onions. Remove from heat; set aside. Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350ºFfor 1-1/2 hours. Cook noodles according to package directions. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat. Yield: 12 servings. Good over cooked egg noodles.

 

 

 

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