Ingredients
2
cups uncooked medium egg noodles (4 oz)
1
lb boneless beef sirloin steak (1/2 inch thick), cut into 4 pieces
2
packages (8 oz each) fresh whole mushrooms, quartered
1
can (10 1/2 oz) condensed French onion soup
1/4
cup dry red wine (such as Burgundy) or nonalcoholic wine
1
tablespoon cornstarch
3
tablespoons tomato paste with basil, garlic and oregano
1/2
teaspoon dried oregano leaves
2
tablespoons chopped fresh parsley
Pepper
Preparation
Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.
