Beef Bergundy

Preparation Instructions

2-1/2 pounds boneless beef round steak
4 cloves garlic, minced
½ cup chopped onion
2 cups Chateau Grand Traverse Gamay Noir Limited Bottling
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups dried tart cherries
2 jars (4-1/2 ounces each) button mushrooms, drained                        
1 cup pearl onions (fresh, frozen or canned)
3 tablespoons all-purpose flour
½ cup water
1 package (12 ounces) medium egg noodles, cooked and well drained

Trim fat from steak; cut into 1-inch cubes. Coat a large, oven-safe Dutch oven or stockpot with non-stick cooking spray. Place over medium heat until hot.  Add steak; cook, stirring occasionally 8-10 minutes, or until meat is browned.  Drain well and set aside.

Recoat pan with cooking spray; place over medium heat. Add garlic and chopped onion. Cook 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan. Stir in cherries, mushrooms and pearl onions.

In a small bowl, combine flour, and water, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture. Mix well. Bake, covered, in a preheated 350 degree oven for 1-1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.

Makes 8 servings, ¾ cup each
Calories per serving:  528
Total fat per serving:  12 gram