Recipe by Brandy
"This dish is also known as Beef a la Bourguignon; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are characterized by meats braised in red wine, usually garnished with mushrooms, small onions and bacon. Here is a casserole version, sans bacon."
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beef roast, cut into cubes
1/2 (1 ounce) package
herb and lemon soup mix
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (4.5 ounce) can
cooked egg noodles
This dish is absolutely delicious and so easy! The important thing is to keep the dish VERY tightly sealed when cooking. It will cook nicely in its own juices. Pick a meat with a moderate amount of fat. Cook for less time if reducing the recipe. It really is wonderful, and I am picky..........EDIT....... BAH! DRAT! I made this dish at a friend's house and it started burning at 3 hours ( I smelled it)... I realize now that the secret to my success was the SHALLOW PAN I was cooking in.. A 5x5x2 glass dish, tightly sealed with foil. I tried a deep dutch oven and it DID NOT WORK. I hope this helps you. xxx
WOW what a dissapointment! I'm not sure how the positive reviewers got this one to turn out. First, the soup mixture is very thick to pour over 2lbs of beef roast! Where is the water or liquid ingrediant? I mean, after cooking it for 4 hours with no water? How can the meat stay tender? Not wanting to alter the recipe too much, I even added a 1/2 cup of water to the soup mix. Not even 2 hours later, I checked it and the soup/gravy mixture had cooked away! The meat was burned and there was no way I could ever think about adding noodles. Maybe the cooking temp is too high or too long(i cooked it as directed)? We ended up throwing the burnt meat (and what was left of the "gravy"...most of it had crusted to the baking dish) and cooking a pizza instead. I would not recommend nor will I make again.
Great to make for company! I substituted "herb & garlic" soup mix and added baby carrots. Also used pearl onions. Yum!
This is very good for how easy it is -- to avoid the bad experiences of others cover TIGHTLY. I've done this in a deep baking dish sealed with tinfoil, and I've actually had to remove the tinfoil towards the end to get it to reduce, certainly never too dry. We also increase the wine a bit.
I don't know if I did something wrong or what but my meat came out very dry and I didn't even cook it for th full time. I think I'd probably get better results by doing this in the slowcooker.
I made a few changes to mine and it was awesome! 2 lbs. beef steak cut in cubes 1 tsp Italian seasoning 2 cubes beef bullion 1 medium onion 1 family size can cream of mushroom soup Put in a slow cooker until the meat is very tender.I added 8ozs of fresh mushrooms cut in large chunks about an hour before it was close to being done. Then 1 cup of burgundy wine about the last 1/2 hour before it's done. I used a homemade egg noodle which I put in at the sametime as the wine. It was fantastic. I love cooking with wine and the slowcooker!
Changed my recipe up some but still used the base of this recipe. cut meat lbs down. Kept roast whole for time reasons. Left lemon flovar out. Uped temp to 350 put in a 1.5 inch flat bottom casserole dish with foil top. Added water in middle of time. Removed meat added the cooked noodles to casserole dish and stir then cut meat and placed on top for presentation. Came out quick and worth while
a few changes....do NOT drain mushrooms and put mixture over the noodles rather then mixing them in. Can also use onion soup mix if you do not have soup mix mentioned. I use this recipe per 1 1/2 lb meat and cook in roasting pan for 2 hrs. or more at 275 degrees -- check at that time and if you find it too thick add a little water or more wine. If you don't want to use wine use apple juice. sorry - couldn't get custom version area to work. This is a winner.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Burgundy Casserole
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 279
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