Prep 10 mins
Cook 2 hrs
This is so simple and yet tastes so good. This recipe came from the Food Editor of the St Petersburg Times back in 1985. Enjoy!!!!
- 2 lbs beef, cubed
- 1 can condensed golden mushroom soup
- 1 package dry onion soup mix
- 1 cup red wine (Burgundy preferred, of course)
- mushrooms or onions or garlic (optional)
- Preheat oven to 350.
- Place all ingredients in baking dish and stir well.
- Bake for 2 hrs.
- Uncover the last 1/2 hr so the liquid will cook down.
- Serve over noodles.
This was a fast easy tasty meal. I did add onion and garlic to it. I love these easy meals after a long day of work. Thanks Boca Pat
Tried this tonight, turned out great. The amasing thing is that if you add cooked cubed potatoes, it makes the best beef and potato soup, move over campbells. I used 1 lb of meat because there is just the two of us, but used the rest of the ingredients as listed, which made a great soup.
We absolutely did not like this at all (in fact I threw my portion out) but I am giving it 3 stars because of the following: 1) I made in the crockpot instead of in the oven as directed, 2) I used only 1 lb. of beef but kept the other proportions the same, 3) I didn't have burgundy wine so I used the red that I had (a merlot), and 4) everyone else seems to love this so it is either that I screwed it up with my changes or that we just didn't care for it.