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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Burgundy Beef Recipe

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This recipe for Burgundy Beef is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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