Beef Slices In Wine

• 2 lb. steak
• 1/4 c. butter or margarine
• 2 cloves garlic
• 1/4 c. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. rosemary
• 1/4 tsp. oregano
• 1 (8 oz.) can tomato sauce
• 1 c. dry red wine
• 1/2 lb. fresh mushrooms, thinly sliced
• 1 Tbsp. flour
• 1 (8 oz.) pkg. egg noodles
• 2 Tbsp. chopped parsley
• 1/4 tsp. basil

1. Cut steak crosswise into diagonal slices, 1/4-inch thick.
2. In hot Dutch oven, saute slices, a few at a time, until browned. Remove.
3. Pour off pan drippings.
4. Add garlic, 1/4 cup parsley, salt, rosemary, basil, oregano, tomato sauce, wine and browned meat.
5. Simmer, covered and stirring occasionally, until meat is tender, about 1 hour.
6. Add mushrooms and simmer, covered, 5 minutes longer.
7. Combine 2 tablespoons water and flour.
8. Mix well. Stir into beef mixture.
9. Bring to a boil.
10. Reduce heat and simmer 1 minute or until thickened.
11. Cook noodles.
12. Serve over bed of noodles and sprinkle with parsley.
13. Makes 6 servings.

steak, butter, garlic, parsley, salt, rosemary, oregano, tomato sauce, red wine, fresh mushrooms, flour, egg noodles, parsley, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723999 (may not work)