Beef Burgundy

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Easy to make in the crock-pot with a few hours notice. Beware - makes the whole house smell wonderful for hours.

2 ½ lbs. lean boneless round steak
5 cloves garlic, minced
2 c. Burgundy or other dry red wine
1 can cream of mushroom soup
1 can beef consommé
1 envelope onion recipe soup mix
6 C. sliced fresh mushrooms
1 (16 oz) package frozen pearl onions
3 T. flour
½ C. water
24 oz. medium egg noodles, uncooked
¼ C. grated Parmesan cheese
¾ C. sour cream

Trim fat from steak, cut into 1-inch cubes. Cook over medium heat 9 minutes or until no longer pink. Drain well.

Sauté garlic one minute in large skillet or Dutch oven. Add wine & next 3 ingredients; stir well, and bring to a boil. Blend flour and water in small bowl; add to sauce.

Combine steak, mushrooms and onions in crock pot, add sauce. Cook 1-2 hours on high.

Cook egg noodles, drain. Toss with sour cream-Parmesan cheese mixture.

Derived from Cooking Light

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