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Entrees - Maindishes
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Quick Meals
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6
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| Preptime |
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10 min
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Ingredients |
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1 1/2 pounds beef round steak or beef stew meat, cut into 1-inch pieces
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1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup red wine
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1 small onion, chopped
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1 can (4 ounces) sliced mushrooms, drained
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1 package (1 ounce) dry onion soup mix
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1 tablespoon minced garlic
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1 package of egg noodles
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Instructions |
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Combine all ingredients in 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 6 to 8 hours or until beef is tender.
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Serve on top of egg noodles.
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| Serving
Suggestions |
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Serve with a side of asparagus with hollandaise sauce.
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Originally Submitted
4/19/2010
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You can add this Beef Burgandy recipe to your own private DesktopCookbook.
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