1 lb. lean ground beef
1 package baby bella mushrooms
1 package egg noodles
1 can reduced sodium condensed cream of mushroom soup
1/2 cup sour cream
1 tbsp. Worcestershire sauce
1/3 cup Bordeaux (or other red) wine
2-3 cloves garlic
3/4 tbsp. Herbs de Provence
Salt and Pepper to taste
beef, pasta, mushrooms

3 pounds 1- to 2-inch pieces beef marrow bones

3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port

6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil

3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley

Glazed Onions
beef, mushrooms, glazed

3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
3 tablespoons all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/4 cup olive oil
1 pound medium-size mushrooms
1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed
2 1/2 cups canned beef broth

18 shallots
beef, stew, mushrooms

2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cups espagnole sauce

Special equipment: an instant-read thermometer
beef, tenderloin, mushrooms