Ingredients
| 2-1/2 lb. | lean boneless round steak | | Vegetable cooking spray | | 4 cloves | garlic, minced | | 2 cups | burgundy or | | other dry red wine | | 1 can (10-3/4 oz.) | cream of mushroom soup | | 1 can (10-1/2 oz.) | beef consomme | | 1 pkg. (1 oz.) | onion soup mix | | 6 cups | fresh mushrooms, sliced | | 1 pkg. (1 lb.) | frozen pearl | | 3 tbsp. | all-purpose flour | | 1/2 cup | water | | 2 pkg. (12 oz. each) | md. egg noodles, uncooked | | 1/4 cup | Parmesan cheese, grated | | 3/4 cup | non-fat sour cream |
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Instructions
Trim fat from steak. Cut steak into 1-inch cubes.
Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside.
Wipe drippings from pan with a paper towel.
Recoat pan with cooking spray; place over medium heat. Add garlic. Sauté 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil. Return steak to pan; stir in mushrooms and onions. Remove
from heat; set aside.
Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350°F for 1-1/2 hours.
Cook noodles according to package directions, omitting salt and fat. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat.
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