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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I got this recipe off one of the TV news, Mr. Food or something like that a few years ago. I have another beef burgundy recipe that takes 4-5 hours and is wonderful, but sometimes too time consuming (Beef Burgundy). This is a good recipe and 1/2 the time. Ingredients:
2 cups water |
1 1/2 cups burgundy wine |
1 (10 1/2 ounce) can condensed golden mushroom soup |
2 lbs boneless beef top sirloin steaks, cut into 1 inch cubes |
1/4 lb mushroom, sliced |
1 (6 ounce) box long grain and wild rice blend, with seasoning packet uncooked |
Directions:
1. Preheat oven to 375°.
2. In a 5 quart casserole dish, combine the water, wine, soup, steak, mushrooms and the seasoning packet from the rice. Mix well.
3. Cover and bake for 30 minutes.
4. Remove from oven and stir in the rice. Cover and bake for 60-70 minutes or until the rice is tender.
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