Beef Burgundy III

SUBMITTED BY: CapeCodLorrie PHOTO BY: POOKY1969

"I made this simple (but delicious) dish for my boyfriend, and by the end of the meal, I could tell I had graduated to 'prospective mate' status. That was 26 years ago, and I'm still making it for him. This is best served over wide egg noodles."

PREP TIME	20 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

2 pounds sirloin tips, cubed
1 medium onion, chopped
12 ounces mushrooms, chopped
2 tablespoons butter
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup Burgundy wine

READ REVIEWS (72)

DIRECTIONS

In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

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REVIEWS

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Reviewed on Jun. 8, 2003 by FRED NIELSON

A delicious recipe! Don't worry if you can't find a burgundy for your dish, cabernet sauvignon or merlots work nicely and also serve nicely as your table wine for the evening. Serve on rice or pasta with some nice french bread and you are ready. MMM! Ambrosia!

6 users found this review helpful

Reviewed on Jan. 23, 2007 by LINDA LOBO

Made this for the second time last night and it turns out great. The only changes I made were to add in some crushed garlic while sauteeing the onions, using 20 oz. of mushrooms, using 1 cup of wine and sprinkling in some pepper at the start of simmering. Plenty of sauce and thickening with the water/cornstarch slurry is no problem. We served over egg noodles and mixed in some green peas too. The leftover beef and sauce is destined for a lovely Shepherd's Pie this weekend. Love this recipe.

5 users found this review helpful

Reviewed on Jul. 1, 2007 by POOKY1969

I liked this recipe, unlike my husband and daughter, they didn't care for it. Which is why I gave this recipe 4 stars. I lightly coated the meat with flour and browned as suggested by other users. I sliced the onions and fresh mushrooms and put into a slow cooker along with the meat, soup (I doubled the sauce and used 1 can golden mushroom and 1 can 99% fat free cream of mushroom soup) and 1 cup of wine (I also used the wine to de-glaze the pan I browned the meat in before adding to the slow cooker. Those brown bits add alot of flavor). I also added 2 garlic cloves, pressed to the mixture (I love garlic!). I cooked everything in the slow cooker on low for about 4 hours and served over egg noodles and topped with freshly choppped parsley.

4 users found this review helpful

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