Recipe: Muellers Beef and Burgundy Sauce - is this it?

Pam, is this it? I e-mailed the Muellers website and this was what they sent back. (Very quickly, I might add!) Hope it's what you are looking for.

Beef Burgundy

1/4 cup flour
2 pounds beef round steak, cut into 1 1/2-inch chunks
1/4 cup vegetable corn oil
2 cups sliced carrots
2 cloves garlic, minced
1 1/2 cups Burgundy wine
1 can (13 1/2 to 14 oz) beef broth
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 package (16 oz) frozen whole onions, thawed
8 ounces mushrooms, sliced
8 ounces Mueller's hearty medium egg noodles (about 4 1/2 cups), cooked and drained

1. Place flour in large plastic food bag. Add beef, half at a time; shake to coat.

2. In large skillet heat oil over medium-high heat. Cook beef, half at a time, 4 to 5 minutes or until well browned. Remove with slotted spoon.

3. Add carrots and garlic to skillet; stirring frequently, cook 1 minute. Gradually stir in wine, beef broth, thyme, salt, pepper and bay leaf; stirring constantly, bring to a boil.

4. Add beef; reduce heat to low. Cover and simmer 1 hour.

5. Add onions and mushrooms; simmer 30 minutes longer or until beef is tender.

6. Remove bay leaf; serve beef and sauce over egg noodles.