Creamy Beef Burgundy
cjRecipes.com4 pounds round steak, cut into 1-inch cubes
1 (10-ounce) can low-fat cream of celery soup
3 (10-ounce) cans low-fat cream of mushroom soup
*1 cup burgundy OR other dry red wine
1 (13-ounce) can mushroom slice OR pieces, drained
1 (1-ounce) packed dried onion-mushroom soup mix
6 cups cooked egg noodles, rice OR mashed potatoes
* If you prefer not to use burgundy, you may substitute it with 1 cup of low-sodium beef broth.
Freeze the meat for 15 minutes before cutting into cubes, to make it easier.
1. Preheat oven to 250 degrees.
2. Combine meat, soups,wine, mushrooms and soup mix in a Dutch oven.
Cover and cook 4 hours, or until the beef is very tender.
Serve over cooked egg noodles, rice OR mashed potatoes.
Serves 12. May assemble dish one day in advance and store in frig until baking time.
Recipe Tags: Beef, Burgundy, Dutch Oven, Main Dish, Noodles, Potatoes, Rice, Steak
