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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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I know I have had several dishes like this but couldn't find exactly the ingredients my memory thought were there. Hope you enjoy! Ingredients:
2 lbs beef roast, cut into cubes |
2 cloves garlic, minced |
1 beef bouillon cube |
1/2 cup chopped onion |
1 can condensed cream of mushroom soup |
1 can mushroom, drained |
1 cup carrot, diced |
1/2 cup burgundy wine |
4 cups cooked egg noodles |
0.5 (1 ounce) package herb and lemon soup mix |
Directions:
1. Preheat oven to 325F.
2. In a large bowl combine the beef, garlic, dry soup mix, bouillon, onion, carrots and soup.
3. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish.
4. Cover and bake in the preheated oven for 4 hours.
5. Add mushrooms and wine and bake for another 10 minutes.
6. Add cooked egg noodles and mix all together.
7. Serve with fresh bread and a green salad, if desired.
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