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BEEF BURGUNDY 2 (with cherries)

Makes 8 servings.


    • 2½ pounds boneless beef round steak
    • 4 cloves garlic, minced
    • 1/2 cup chopped onion
    • 2 cups Burgundy or other dry red wine
    • 1 (10¾ -ounce) can condensed cream of mushroom soup, undiluted
    • 1½ cups dried tart cherries
    • 2 (4½-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 -

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