London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

I know I have been doing heart healthy lately but this Saturday, I decided that we would throw caution to the wind and do beef.  I even made a dessert to go with it that had (heaven forbid) sugar in it. This was simple and easy and quick.

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

Precook the London Broil in the oven at 425 deg for about 12 minutes per pound.  Collect the juices and set aside.

 Slice a medium onion and 3 med portoblello mushrooms and saute' in 1 T Olive oil
 add 2 T of the reserved meat juices and cook until evaporated.


 Add the following ingredients to a sauce pan and simmer until heated through and spices are mixed in.

1 11 oz container of More Than Gourmet Red Wine Sauce
1/3 cup balsamic vinegar
1/2 cup dry red wine
1/2 teaspoon Vietnamese cinnamon
2 tsp ground ginger
3/4 cup seedless raisins
dripping from the meat


Add the mushrooms and onions then pour over slices of beef and egg noodles.  Quick, easy and tasty.

Serves 4-6