Beef Burgundy

By Tessie2



2 1/2 pounds lean boneless round steak
Vegetable cooking spray
4 cloves garlic -- minced
2 cups Burgundy or other dry red wine
10 3/4 ounces cream of mushroom soup -- (1 can) undiluted reduced-sodium and low-fat
10 1/2 ounces beef consomme -- (1 can) undiluted
1 ounce onion recipe soup mix -- (1 envelope)
6 cups sliced fresh mushrooms
16 ounces frozen pearl onions -- (1 package)
3 tablespoons all-purpose flour
1/2 cup water
24 ounces medium egg noodles -- (2 packages) uncooked
1/4 cup grated Parmesan cheese
3/4 cup nonfat sour cream alternative

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; saute 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.