Beef Burgundy

Ingredients

tablespoon olive or vegetable oil

lb boneless beef sirloin steak, cut into 1-inch cubes

large onion, coarsely chopped (1 cup)

teaspoons finely chopped garlic

1/2

teaspoon pepper

cups ready-to-eat baby-cut carrots

1/4

cup red wine or tomato juice

can (10 3/4 oz) condensed golden mushroom soup

cups uncooked extra-wide egg noodles (8 oz)

tablespoon chopped fresh parsley

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1

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add beef, onion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 1/2-quart casserole.
2

Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered.
3

Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

For extra richness, stir 2 tablespoons melted butter into the hot cooked noodles.
If your family likes mushrooms, add 1 cup of sliced mushrooms when cooking the beef mixture.