- 2 lbs chuck steak, cubed
- 1/4 cup all-purpose flour
- 1 (14.50 oz.) can whole tomatoes
- 1/2 cup red wine
- 1 package dry onion soup mix
- 1 bay leaf
- 1 1/3 cups sliced carrots
- 8 oz. mushrooms, sliced
- 8 oz. dried egg noodles
Toss steak with flour to coat; set aside.
In a microwave-safe dish, combine whole tomatoes, bay leaf, soup mix and red wine. Microwave on HIGH for 7 minutes.
Add steak and carrots. Heat, covered, on LOW for 1 hour. Add mushrooms and heat, covered, on LOW for an additional 30 minutes.
Meanwhile, cook noodles according to package directions; drain, cover and keep warm.
Remove bay leaf; serve over cooked noodles.Servings: 8
Submitted by: Recipe Group Member
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