This is called Beef Burgundy because the original recipe called for 1/2 cup red wine instead of balsamic vinegar. You don't have to use filet mignon; any cut of beef will do. However, you might want to stew tougher cuts so they become tender. Lowfat cream of mushroom soup may be substituted for the full fat one. If you can find spaetzle, German egg noodles, use those instead of egg noodles.
vegetable cooking spray
1 pound filet mignon - cut in 1" cubes
3 cups mushroom - sliced
1 clove garlic - minced
1 tablespoon balsamic vinegar
5 ounces cream of mushroom soup - condensed
5 ounces beef broth
1/2 ounce onion soup mix
8 ounces frozen pearl onions
1 tablespoon cornstarch
1/4 cup water
12 ounces egg noodles, cooked
1/3 cup nonfat sour cream
2 tablespoons fresh parsley - coarsely chopped
Heat a large Dutch oven coated with vegetable cooking spray over medium heat until hot. Add filet mignon and cook until no longer pink (about 7 minutes). Add mushrooms and cook for 5 minutes. Add garlic, balsamic vinegar, cream of mushroom soup, beef broth, and onion soup mix. Stir well and bring to a boil. Add pearl onions. Bring to a boil again and then reduce heat and simmer for 15 minutes.
Raise temperature to medium high. In a small bowl, dissolve cornstarch in water. Pour into stew mixture, stirring constantly until thick (5 minutes). Remove from heat. Stir in sour cream. Serve over noodle and garnish with parsley.
Calories: 414 Calories From Fat: 12%
Protein: 16g Carbohydrate: 76g
Cholesterol: 85mg Sodium: 731mg