Ingredients Jump to Instructions ↓

  1. 1133 g boneless beef round steak, cut into 1 inch cubes

  2. 1/2 tsp. salt

  3. 1/4 tsp. pepper

  4. 4 cloves garlic, peeled and minced

  5. 1/2 cup chopped onion

  6. 2 cups Burgundy wine

  7. 301 g can condensed cream of mushroom soup

  8. 1 1/2 cups dried tart cherries

  9. 126 g jars button mushrooms, drained

  10. 1 cup pearl onions

  11. 3 tbsp. all purpose flour

  12. 1/2 cup water

  13. 336 g package egg noodles

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Coat the inside of a Dutch oven or large pot with cooking spray. Heat pot over medium heat. Add cubed steak to the pot and cook about 8 to 10 minutes, stirring occasionally, until meat is browned on all sides. Drain steak and transfer to a large bowl. Spray the inside of the pot with cooking spray again and place over medium heat. Add garlic and onion and cook, stirring, 1 minute. Stir in wine and mushroom soup. Heat to a boil, stirring frequently. Stir in the browned steak, cherries, mushrooms and pearl onions. Stir together flour and water in a small bowl until smooth. Stir the flour mixture into the pot. Transfer the mixture to a large casserole dish. Cover and bake about 90 minutes until steak is tender and sauce is thickened. Meanwhile, bring a large pot of lightly oiled and salted water to a boil. Add egg noodles and boil, stirring frequently, until just cooked through. Drain noodles well and divide between plates. Spoon the beef burgundy mixture over the noodles and serve.


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