Ingredients:
2 lbs cubed lean stew meat
vegetable oil cooking spray
4 cloves garlic, minced
1 (12 ounce) bottles burgundy cooking wine ( I use Regina)
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 1/2 ounce) cans beef consomme, undiluted
1 (1 ounce) envelope onion soup mix ( I use Lipton)
1 large onions, chopped
1 medium egg noodles or 1 medium white rice
Directions:
Coat with cooking spray large family size skillet with lid; place over medium-high heat until hot.
Add meat; cook until no longer pink.
Drain well; set aside.
Wipe pan with paper towels to remove any drippings.
Coat same pan with cooking spray; place over medium-high heat.
Add garlic; saute 1 minute.
Add wine, cream of mushroom soup, beef consomme and onion soup mix; stir well, and bring to a boil.
Return meat to pan; stir in onions.
Cover; turn heat down to low, and simmer for 1 to 1 1/2 hours.
Cook egg noodles according to package; drain noodles well.
Serve meat mixture over hot noodles, or rice if you prefer.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.