Beef with Burgundy Mushrooms
2 cups uncooked egg noodles
1 pound 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
Cook noodles to desired doneness.
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.
Add mushrooms, cook 10 minutes stirring occasionally.
Meanwhile in medium bowl combine wine, tomato paste, soup cornstarch and
oregano; mix well.
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.