Beef Burgundy Courtesy Of: The Cherry Marketing Board Beef Burgundy Serves 8 1.2 Kg or 2 1/2 lbs Boneless beef round steak 4 Garlic cloves, minced 125 mL or 1/2 cup Chopped onion 500 mL or 2 cups Burgundy or other dry red wine 285 mL or 10 fl oz Block & Barrel Mushroom Medley soup, undiluted 375 mL or 1 1/2 cups Dried tart cherries 250 mL or 1 cup Button mushrooms, drained 250 mL or 1 cup Pearl onions, fresh, frozen or canned 45 mL or 3 Tbsp All-purpose flour 125 mL or 1/2 cup Water 300 g or 12 oz Medium egg noodles, cooked and drained Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with non-stick cooking spray; place over medium heat until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well; set aside.

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

Combine flour and water in a small bowl, blending until smooth with a wire whisk. Gradually stir flour into steak mixture; mix well. Bake, covered, in a preheated 350 degree F (180 degree C) for 1 - 1/2 hours, or until steak is tender and mixture is thickened. Serve over cooked noodles.