beef burgundy
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| makes 6 |
| prep: 20 min. |
| cook: 4 hours |
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| 1-10-3/4 oz. | can condensed golden mushroom soup |
| 3/4 cup | burgundy |
| 1/4 cup | quick-cooking tapioca |
| 1 tsp | dried thyme, crushed |
| 1/4 tsp | pepper |
| 3 medium | carrots, cut into 1-inch pieces |
| 1 large | onion, cut into thin wedges |
| 1-1/2 lb. | lean beef stew meat, cut into 3/4-inch cubes |
| 8 oz. | fresh mushrooms |
| | hot cooked noodles |
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| in a 3-1/2- to 6-quart electric crockery cooker stir together the soup, |
| burgundy, tapioca , thyme, and pepper. add the carrots and onion. top with |
| the stew meat and mushrooms. |
| cover and cook on low-heat setting for 8 to 10 hours or on high-heat |
| setting for 4 to 5 hours. serve over hot cooked noodles. makes 6 servings. |
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| (ID: 76016) Mirror: rec.food.recipes: Mon, Sep 13, 2004 |