Saturday, September 27, 2008

Beef Burgundy

This recipe is one of my all time favorites. It takes very little time and effort, but it tastes incredible.


8 oz. egg noodles
1 lb. beef stew meat
1 medium onion
2 cans golden mushroom soup
1/2 to 1 c. Burgundy wine
2 T butter
12 oz. mushrooms
garlic powder


Saute beef (should be cubed) and onions in butter. Season meat with salt, pepper and garlic powder. When meat is just slightly browned, add mushrooms, one can of soup and half a cup of wine. Add more soup and wine alternately until desired taste and texture is reached. Simmer roughly 20 minutes, until beef is cooked and sauce has thickened. Serve over egg noodles.