This is my adaptation of Melia Himich's Beef Burgundy recipe in the Gooseberry Patch Blue Plate Specials cookbook. It's very easy to throw together & is a great meal for those times when you're at home, but don't have time to cook in any sort of active manner. It's probably health-friendliest served on brown rice, but I will be serving it on egg noodles tonight, with a salad and some peaches. Serves 6-8.
1 1/2 lb. extra-lean beef sirloin, cubed
2 pkgs. dry onion soup mix, 1.5 oz. size (I used Knorr)
2 cans 98% fat-free condensed cream of musroom soup
1/2 c. burgundy wine
1/2 c. water
Preheat oven to 325 degrees. Mix everything together in Dutch oven. Cover and bake 2 and a half hours. Easy, isn't it?
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