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Party Beef Bourguignon Recipe

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This recipe for Party Beef Bourguignon is from The Blood Sisters' 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 (3 to 31/2 lbs.) boneless pot roast
salt and pepper
1 pkg. dry onion soup mix
1 can condensed cream of mushroom soup
1 cup dry red wine
1 cup water 1/3 cup flour
1/2 pound of mushrooms, sliced and fried in oil/butter mixture
Directions:
Directions:
Sprinkle meat with salt and pepper. Place in large pot or Dutch oven. Add dry onion soup mix, mushroom soup (not diluted), wine, and the water. Cover and simmer 3 - 4 hours or until meat is tender. Remove beef. Dissolve flour in small amount of water. Stir into juices left in pot. Cook over low heat until thickened, stirring constantly. Stir in mushrooms. Meanwhile, slice beef into slivers about 1/2" thick. Serve with brown rice (or mashed potatoes) with the gravy to pour over top.
Number Of Servings:
Number Of Servings:
4 - 5 - 6
Preparation Time:
Preparation Time:
4 hours in oven
Personal Notes:
Personal Notes:
This is an oldy but a goody from the 70s - can't you tell by the use of onion soup mix and mushroom soup? But it is yummy, and very easy - if you want to hang out with your guests all afternoon and then just spend half an hour in the kitchen at supper-time, this is the recipe for you!

 

 

 

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