Recipe courtesy of The Beef Checkoff.
2 1/2 pounds top round (London broil) steak, or lean beef cubes
4 cloves garlic
1/2 cups chopped onion
2 cups burgundy or other dry red wine
1 (10.75-ounce) can condensed cream of mushroom soup
1 1/2 cups dried tart cherries
2 (4.5-ounce) jars button mushrooms, drained
1 cup pearl onions (fresh, frozen or canned)
1/4 cup all to purpose flour
1/4 cup water
1 package bow-tie pasta
- Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with non to 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.
- Coat pan with cooking spray; place over medium heat. Add garlic and chopped onion; sauté 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries, mushrooms and
- Combine flour and water in a small bowl, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture; mix well.
- Bake, covered, in a preheated 350°F (175°C) oven 1 1/2 hours, or until steak is tender and mixture is thickened.
- Serve over cooked pasta.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.