Beef Burgundy

• 2-1/2 lb. lean boneless round steak
• Vegetable cooking spray
• 4 cloves garlic, minced
• 2 cups burgundy
• other dry red wine
• 1 can (10-3/4 oz.) cream of mushroom soup
• 1 can (10-1/2 oz.) beef consomme
• 1 pkg. (1 oz.) onion soup mix
• 6 cups fresh mushrooms, sliced
• 1 pkg. (1 lb.) frozen pearl
• 3 tbsp. all-purpose flour
• 1/2 cup water
• 2 pkg. (12 oz. each) md. egg noodles, uncooked
• 1/4 cup Parmesan cheese, grated
• 3/4 cup non-fat sour cream

1. Trim fat from steak.
2. Cut steak into 1-inch cubes.
3. Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot.
4. Add steak; cook 9 minutes or until steak loses its pink color.
5. Drain well; set aside.
6. Wipe drippings from pan with a paper towel.
7. Recoat pan with cooking spray; place over medium heat.
8. Add garlic.
9. Saute 1 minute.
10. Add wine and next 3 ingredients; stir well, and bring to a boil.
11. Return steak to pan; stir in mushrooms and onions.
12. Remove from heat; set aside.
13. Place flour in a small bowl.
14. Gradually add water, blending with a wire whisk; add to steak mixture.
15. Cover and bake at 350F for 1-1/2 hours.
16. Cook noodles according to package directions, omitting salt and fat.
17. Drain well, and place in a large bowl.
18. Add cheese and sour cream; toss gently to coat.

lean, vegetable cooking spray, garlic, burgundy, red wine, cream of mushroom soup, beef consomme, onion soup mix, fresh mushrooms, pearl, allpurpose flour, water, egg noodles, parmesan cheese, nonfat sour cream

Taken from www.foodgeeks.com/recipes/1176 (may not work)