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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 lb bottom round steak, cubes |
1 tablespoon olive oil |
1/2 lb fresh mushrooms, sliced |
1 medium onion, chopped |
1 garlic clove, minced |
2 tablespoons tomato paste |
1/2 cup good burgundy wine (do not use cooking wine) |
1 cup low sodium beef broth |
1 tablespoon cornstarch |
0.5 (12 ounce) package wide egg noodles |
Directions:
1. Brown beef cubes in oil.
2. Add mushrooms, onion, and garlic and saute' 3-5 minutes (being careful not to burn garlic).
3. Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender.
4. Cook noodles according to package directions; drain.
5. Mix cornstarch with a little water in small bowl.
6. Stir into beef burgundy.
7. Bring to a boil.
8. Reduce heat and simmer an additional 5 minutes.
9. Serve over noodles.
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