This recipe for Beef Burgundy, by Whatley Family, is from Will Dance For Food,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds stew beef cut into small pieces 2 cans Golden mushroom soup 1 can sliced mushrooms Burgundy wine (fill soup can about 2/3 full) 1 package (about 1 pound) frozen pearl onions
Mix the soup and burgundy wine in a 2-quart casserole dish. Add beef, onions and mushrooms. Stir well to mix. Cover and bake at 325º for 3 hours. Do not open the oven. Serve over egg noodles. Serves 4-6.
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