BEEF BURGUNDY 2
Makes 8 servings.
• 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
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; sauté 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.
Combine flour and water in a small bowl, blending until smooth with a wire whisk.
Gradually stir flour mixture into steak mixture; mix well.
Bake, covered, in a preheated 350 oven 1-1/2 hours, or until steak is tender and mixture is thickened.
Serve over cooked noodles.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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