Creamy Beef Burgundy Recipe
submitted by reader Juanita Barnhart
of Greenfield, IN
Ingredients
4 pounds boneless chuck roast or round steak, cut into 1-inch cubes
One 10-ounce can cream of celery soup
Three 10-ounce cans cream of mushroom soup
1 cup burgundy or other dry red wine
One 13-ounce can mushroom slices or pieces, drained
One 1-ounce envelope dried onion-mushroom soup mix
Cooked rice, noodles, or mashed potatoes
Instructions
1. Preheat the oven to 250 degrees F. Grease a roasting pan.
2. Combine the roast, soups, wine, mushrooms, and soup mix in the prepared pan. Cook, covered, for 4 hours, or until the beef is very tender.
3. Serve over cooked rice, egg noodles, or mashed potatoes. May serve over thick slices of bread, as well.
Serves 8 to 10.
Tips from the Test Kitchen
Tips From Our Test Kitchen: This may be assembled a day in advance and stored in the refrigerator until baking time.
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