• 2 pounds boneless beef chuck or round steak, cut into 1" cubes
• 1/4 cup all-purpose flour
• 1 1/3 cups sliced carrots
• 14 oz. can whole peeled tomatoes, undrained, chopped
• 1 envelope dry onion soup mix
• 1/2 cup dry red wine or water
• 1 cup fresh or canned sliced mushrooms
• 8 oz. medium or broad egg noodles, cooked and drained

Preheat oven to 400 degrees.

In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, then beefy onion soup mix blended with wine. Bake covered 1 1/2 hours or until beef is tender

Stir in mushrooms and bake covered an additional 10 minutes. Serve over hot cooked noodles.

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