1 lb. boneless beef top round beef
Nonstick spray coating
1/4 c. chopped onion
1 clove garlic, minced
1 c. sliced mushrooms
2/3 c. burgundy or dry red wine
1/4 c. tomato paste
2 tsp. instant beef bouillon granules
1 tsp. sugar
1/2 tsp. dried thyme, crushed
1/8 tsp. pepper
4 oz. wide noodles
1 tsp. poppy seed

Cut beef on bias into thin bite - size strips. Spray a large skillet with nonstick spray. Heat skillet. Brown half the meat over medium high heat for 2 to 3 minutes; remove. Cook remaining meat, onions and garlic for 2 to 3 minutes until meat is brown. Add mushrooms; cook and stir for 1 minute. Remove all from skillet. Add burgundy, tomato paste, bouillon, sugar, thyme, pepper and 1 1/2 c. water to skillet - bring to boiling. Boil gently 1 minute. Return meat and mushrooms to sauce. Toss to coat well. Cook noodles in boiling water until tender; drain. Stir in poppy seeds. Serve with meat and sauce over noodles. Note: Meat freezes beautifully. Makes 3 to 4 servings.