Beef Burgundy

Source: Fabulous Food Associations

Let the stock pot do all the work while you tend to other business.

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Serves: 8
Prep Time: 10 minutes
Cook Time: 1 3/4 hours

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

Preheat oven to 350 F. Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with non-stick 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.

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.

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, for 1½ hours, or until steak is tender and mixture is thickened. Cook noodles according to directions. Serve over cooked noodles.

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