BEEF BURGANDY

BEEF BURGANDY

2 1/2 pounds boneless beef round steak
4 cloves garlic, minced
1/2 cup chopped onion
2 cups Burgundy or other dry red wine
1 10 3/4-ounce can condensed cream of mushroom soup, undiluted
1 1/2 cups dried tart cherries
2 4 1/2-ounce jars button mushrooms, drained
1 cup pearl onions (fresh, frozen or canned)
3 tablespoons all-purpose flour
1/2 cup water
1 12-ounce package medium egg noodles, cooked and well drained

  1. Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with nonstick cooking spray; place over medium heat until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well; set aside.

  2. Recoat pan with cooking spray; place over medium heat. Add garlic and chopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries, mushrooms and pearl onions.

  3. In a small bowl, combine flour and water, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture; mix well. Bake, covered, in a preheated 350º oven 1 1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.

Serving size: 3/4 cup