My mom made this Beef Marsala tonight, but had me post it.

2 Bottom Round Steaks

1 can Beef broth

1/4 cup red wine

8oz fresh chopped mushrooms

1/2 onion

1 tsp garlic

3 T butter

Brown Gravy Mix package

1 package egg noodles

We had a salad for a side, but it wasn't anything special.

Since the Bottom Rounds are a really tough cut of beef, we braised the steaks in about a 1/2 of a can of the beef broth and the 1/4 cup of red wine, keeping it on a low heat for 1 1/2 hours.

We pulled the meat out and set it aside and using the braising liquid we made the brown gravy.

In another pan we sauteed the onion, garlic, and mushrooms in the butter. Once soft, we put them into the gravy. My mom added the rest of the can of beef broth to spread the gravy out some to feed all of us. She sliced the steaks into strips perpendicular to the grain. After the braising, they were already pretty soft, but just to make sure, the perpendicular cuts helped it to break apart easily.

We cooked up the noodles and served it all up.

The red wine and mushrooms were the main flavoring agents. Without either it would have been pretty off.