2 lbs. round beef cubes, cut into 1-inch pieces
1 onion
1 c. burgundy wine
1 can mushroom soup
1/2 lb. fresh mushrooms
1/2 green pepper
1/2 red pepper
1 lb. lg. flat noodles
Salt and pepper to taste

Using a large skillet, add oil and brown beef cubes and diced onion. Drain off excess fat. Add 1 cup burgundy and 1 can mushroom soup, undiluted. Cover skillet and simmer gently for 45 minutes. Stir occasionally. Add diced red and green peppers and sliced mushrooms and cook for an additional 15 minutes with lid removed. Season to taste. Serve over cooked noodles. Serves 4.