This is not something I like to eat or would eat (I hate anything using mushroom anything!) but 1.) I'm pretty sure Eric likes it and 2.) I had all the ingredients handy on this icy/snowy/cold day.
1 lb, beef, cut into bite size chunks
1-2tbsp Worcestershire sauce
1 shallot, finely chopped
2 cloves of garlic, finely chopped
8 oz egg noodles
3 tbsp red wine
1 1/2 tbsp flour
3/4 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1/2 c sour cream, fat free
1 (10.75 oz) can of condensed mushroom soup
1/4 c water
Marinate the beef chunks in Worcestershire sauce and let sit for at least 30 minutes. Heat a large skillet over medium to high heat with red wine. Add beef chunks and leftover Worcestershire sauce to pan. Brown beef on all sides.
Turn heat to medium and add shallot and garlic. Saute for 5 minutes or until tender. Stire in flour, salt, paprika, and black pepper. Add soup and water, reduce heat to low. Simmer for 15 minutes. Meanwhile cook egg noodles as directed and set aside. Add sour cream to beef mixture and combine well. Serve beef mixture over the noodles.
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