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Monday, March 30, 2009

Beef Burgundy by Mindy Schiman

Stew meat
2 packets dry onion soup mix
2 cans cream of mushroom soup
2 Tbsp. burgundy wine
2 Tbsp. Worcestershire sauce

Place meat into 9x13 or crockpot. Spread soup over meat. Sprinkle onion soup on top. Drizzle wine and Worcestershire over all. Cover and bake at 250 degrees (or on low for crock) for 6 hours. Serve over cooked rice.

**Oh my goodness, this one was fantastic! This recipe was Mindy's grandmother's. Even better the next day! I used 2 packages of stew meat (approximately 2 pounds) and found the burgundy wine by the salad dressing and vinegar at the grocery store. We ate it over mashed potatoes instead of rice but I'm sure it would be fantastic with the rice too. EXCELLENT!

2 comments:

- Min - said...

sooo glad you tried it and liked it!

dixie said...

We tried it with egg noodles and liked it real well, second best was mashed potatoes, didn't care for the rice with it. Very good!