Beef Burgundy

from Cooking Light:

2 ½ lbs lean, boneless round steak
4 cloves garlic, minced
2 c Burgundy or other dry red wine
1 can red-fat cream of mushroom soup
1 can beef consommé, undiluted
1 envelope onion recipe soup mix
6 c sliced fresh mushrooms
1 (16 oz) pkg frozen pearl onions
3 Tbsp flour
½ c water
2 (12 oz) pkgs medium egg noodles
¼ c Parmesan
¾ c nonfat sour cream

Cut steak into 1-inch cubes. Coat an ovenproof Dutch oven with cooking spray; place over medium heat til hot. Add steak; cook 9 minutes or til steak is no longer pink. Drain well; set aside. Wipe drippings from pan with paper towel.Coat pan with spray again, heat and sauté garlic 1 minute. Add wine and next 3 ingredients; stir well, and bring to boil. Return steak to pan and add mushrooms and onions. Remove from heat.Place flour in small bowl, gradually adding water and blend with wire wisk. Add to steak mixture, stirring well. Cover and bake at 350 for 1 ½ hrs. Cook noodles, omitting salt, drain and place in serving bowl. Add Parmesan cheese and sour cream; toss mixture to coat. Serve steak mixture over noodle mixture. Yield: 12 servings

Cal 416, protein 32.8 g, fat 7.7 g (sat fat 2.3 g), carbo 52.5 g, cholesterol 115 mg