Beef Burgundy

16 ounces frozen small whole onions, thawed and drained
2 lbs top round steak
1 large onion, sliced
1 clove minced garlic
cooking spray
1/3 cup flour
1 (10.00 ounces) can condensed beef broth, undiluted
1/2 cup red wine
2 tablespoons tomato paste
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
8 ounces fresh mushrooms
3 cups cooked medium egg noodles
 

Trim fat from steak and cut into 1 1/2 inch cubes.  Heat a large skillet on medium high heat.  Add steak and sauté until browned (about 5 minutes).  Place in crockpot.  Put sliced onion and garlic in same unwashed skillet, and coat with cooking spray.  Sauté 5 minutes, or until tender.  Sprinkle flour on them and cook another minute, stirring occasionally.  Add broth, wine, and tomato paste, stirring constantly.  Cook about 1 minute, or until thick.  Add whole onions, thyme, mushrooms, salt, pepper, and bay leaf.  Pour into crockpot over beef.  Cover and cook on high 1 hour.  Reduce to low and cook an additional4 1/2 hours.  Discard bay leaf and serve over egg noodles.  Serving size is a cup beef mixture and 1/2 cup noodles.

8 Weight Watcher Points
6 Servings