"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Burgundy Beef Recipe

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This recipe for Burgundy Beef, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grace Buhler
Added: Thursday, February 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. sliced fresh mushrooms
1/2 lb. fresh baby carrots
1 medium green pepper, julienned
1 boneless beef chuck roast, (2-1/2 lb.)
1 can (10 3/4 oz.) golden mushroom soup, undiluted
1/4 c. Burgundy wine or beef broth
1 T. Worcestershire sauce
1 envelope onion soup mix
1/4 tsp. pepper
2 to 3 T. cornstarch
2 T. cold water
Hot cooked wide egg noodles

Directions:
Directions:
In a 5 qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a bowl, combine the soup, wine or broth, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef, vegetables and noodles.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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