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Beef With Burgundy Mushrooms Recipe
2 cups uncooked egg noodles
1 pound beef (I use the small cubes of stew beef)
8 ounces fresh whole mushrooms, quartered
1/4 cup dry red wine
3 Tablespoons tomato paste with italian seasonings
10 1/2 ounces condensed french onion soup
3 1/2 teaspoons cornstarch
1/2 teaspoon dried oregano leaves
2 Tablespoons chopped fresh parsley
pepper
1. Cook noodles to desired doneness.
2. While noodles cook, generously spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add beef cook 3-4 minutes on each side.
3. Add mushrooms, cook 10 minutes stirring occasionally.
4. Meanwhile in medium bowl combine wine, tomatoe paste, soup cornstarch and oregano; mix well.
5. Add soup mixture to meat and mushrooms cook until bubbly and thick. Remove from heat stir in parsley and pepper to taste. Serve over noodles. 4 servings
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