Recipe by Little Suzy Homemaker
From Southern Living. Serve over hot cooked egg noodles or rice. Feel free to use different mushrooms based on availability and preferences.
Top Review by barrdbarrbarr
This was okay, but it wasn't as enjoyable as I expected. I used small button mushrooms and left them whole. In retrospect, I would slice them as the recipe calls for. Also, I would consider using a tin of Campbell's Cream of Mushroom and Onion soup with some chopped onion or shallot instead of the dried onion soup mix. And maybe a little water or beef stock to balance out the sauce.
- 2 lbs beef sirloin tip, cut into 1 inch pieces
- 8 ounces sliced fresh baby portabella mushrooms
- 10 3⁄4 ounces canned cream of mushroom soup
- 1⁄2 cup dry red wine
- 1 ounce dry onion soup mix
- 1⁄8 teaspoon pepper