This beef burgundy is easily made either in a pan or crock pot. I am partial to the Crock Pot because you can leave the beef nicely seasoned in it all day and when you get home, you’ll have a wonderful saucy piece of beef that tastes elegant.
Compared to Julia Child’s version, this is a piece of cake! You will have perfectly wonderful beef ready to enjoy when you get home with minimal work.
Ingredients
1.5 lbs boneless beef round steak, cubed
1 (1 oz) package Hidden Valley dry onion soup mix
2 cups mushrooms sliced
1 small onion, chopped (about 1/2 cup)
2-3 cloves of garlic, minced
1 Tablespoon Worcestershire sauce
1/2 cup beef broth
1/2 cup red wine
1 (10 .75 0z) can of Campbell’s condensed cream of mushroom soup, undiluted
1 package of egg noodles, prepared.
Instructions
In a 5-6 qt crockpot, add in your cubed steak.
Sprinkle with dry onions soup mix. And the mushrooms, onion and garlic.
Pour wine, broth and Worcestershire sauce into crockpot. Top every thing with cream of mushroom soup. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours.
Serve over egg noodles.
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Quick Tip: Broccoli and cauliflower go great in this dish.
