November 17, 2010

Beef Burgundy

Prep: 20 minutes
Cook: 20 minutes
Makes: 5 or 6 servings


1 17oz pkg. refrigerated cooked beef tips with gravy
1/2 tsp. dried basil, crushed
1/4 tsp. black pepper
1 10 3/4 oz. can condensed golden mushroom soup
1/2 C. Burgundy wine
1 1/2 C. sliced fresh mushrooms
1 C. pkg. peeled baby carrots, halved lengthwise
1 C. loose pack frozen whole onions
12 oz. dried wide egg noodles (6 cups)

    In a large saucepan combined beef tips with gravy, basil and pepper. Stir in golden mushroom soup and Burgundy. Bring to boiling. Add mushrooms, carrots, and onions. Return to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until vegetables are tender, stirring frequently.

    Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles.
  

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