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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This meal has become one of our family favorites. It does take some time to cook, but it makes the meat so tender. I think the time is well worth it. This is great with a side salad. Hope you all enjoy it too! Ingredients:
2 lbs cubed lean stew meat |
vegetable oil cooking spray |
4 cloves garlic, minced |
1 (12 ounce) bottle burgundy cooking wine (i use regina) |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 (10 1/2 ounce) can beef consomme, undiluted |
1 (1 ounce) envelope onion soup mix (i use lipton) |
1 large onion, chopped |
1 medium egg noodles or 1 medium white rice |
Directions:
1. Coat with cooking spray large family size skillet with lid; place over medium-high heat until hot.
2. Add meat; cook until no longer pink.
3. Drain well; set aside.
4. Wipe pan with paper towels to remove any drippings.
5. Coat same pan with cooking spray; place over medium-high heat.
6. Add garlic; sauté 1 minute.
7. Add wine, cream of mushroom soup, beef consommé and onion soup mix; stir well, and bring to a boil.
8. Return meat to pan; stir in onions.
9. Cover; turn heat down to low, and simmer for 1 to 1 1/2 hours.
10. Cook egg noodles according to package; drain noodles well.
11. Serve meat mixture over hot noodles, or rice if you prefer.
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