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Beef Burgundy Recipe

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

Contributor:  
Contributor:  
Cindy Baur
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lbs. lean stew meat
1/2 c. flour
2 T. oil
1 lb. sliced fresh mushrooms
1/2 - 1 c. burgundy wine
1 c. brown sugar
2 pkgs. wide egg noodles
1 pkg. dried onion soup mix
2 cans Campbell French onion soup
2 cans Campbell golden cream of mushroom soup
1 can Campbell beef consommé

Directions:
Directions:
Preheat oven to 250 degrees. Lighty dust stew meat in flour. In Dutch oven or large pot, heat oil. Add stew meat. Saute until browned. In same pot, add soups, wine, mushrooms and brown sugar. Cover and bake in slow oven for 3-4 hours.

Cook egg noodles according to package. Serve beef burgundy over noodles.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
30 minutes preparation 3-4 hours to bake
Personal Notes:
Personal Notes:
This is a favorite and highly requested fall dish for my family. As this bakes all afternoon, the aroma of the beef and burgundy fills the house.

 

 

 

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