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Burgundy Beef and Noodle Casserole Recipe

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

Lois Sheasgreen
Added: Thursday, November 24, 2005


1 lb boneless round steak
3 tbsp all purpose flour
pinch salt
1/8 tsp black pepper
3 tbs vegetable oil
10 oz cream of mushroom soup
10 oz french onion soup
1/2 c dry red wine
1/4 tsp thyme
1/2 lb sliced mushrooms
1 tbsp butter
wide noodles

Lightly grease 3 qt casserole
Cut meat into 1/2 in cubes.
In a bag combine flour, salt and pepper. Add the meat and shake to coat each piece. Heat oil in large fry pan, add meat and brown on all sides. Drain off any remaining oil. Add soups, wine and thyme and stir to remove all brown crust on pan.
Reduce heat and simmer 30 - 45 minutes. Stir often.
Saute mushrooms in butter over medium heat for approx. 8 mins. Stir often.
Cook noodles. Drain. Put into casserole.
Add meat, sauce and mushrooms. Stir to blend.
Bake covered casserole in 350 F oven for 30 mins.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Another "comfort" food favourite




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