Ingredients:
1 lb bottom round steaks, cubes
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1 medium onions, chopped
1 garlic cloves, 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) packages wide egg noodles
Directions:
Brown beef cubes in oil.
Add mushrooms, onion, and garlic and saute’ 3-5 minutes (being careful not to burn garlic).
Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender.
Cook noodles according to package directions; drain.
Mix cornstarch with a little water in small bowl.
Stir into beef burgundy.
Bring to a boil.
Reduce heat and simmer an additional 5 minutes.
Serve over noodles.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.