Beef Burgundy Recipe
Ingredients:
5 lb. chuck or round steak, cut in 1 1/2-inch cubes1 can Campbell's Golden Mushroom Soup
1 pkg. Lipton's Beef Mushroom Soup Mix
1 soup can full Burgundy wine
1 lg. or 2 sm. bay leaves
1 tsp. ground fresh pepper
1/2 tsp. fine herbs (or use mixture of sweet basil, tarragon and rosemary)
1/2 tsp. garlic salt
1/3 c. ketchup
1 lg. can mushrooms
1 tsp. lemon juice
1 bag frozen tiny onions
2 tsp. brown sugar over them
Cooking Directions:
Put beef in heavy pot. Add remaining ingredients. Mix with spoon. Cover; bake at 275 degrees for 3 hours. (May make day before and refrigerate.)DAY OF SERVING:
1 lg. can mushrooms1 tsp. lemon juice1 bag frozen tiny onions2 tsp. brown sugar over them
Drain mushrooms and saute in butter. Sprinkle with lemon juice. Cook onions in water until done. Sprinkle brown sugar over them. Reheat meat mixture gently. Add mushrooms and onions. Serves 12. (3 pounds beef can be used with above recipe.) Serves 8.
Other Recipes you might like:
Flemish Beef, Swiss Bliss, Marinated Roast, Mediterranean Stew, Mediterranean Stew, Cheesy Onion Steak
