Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Lean stew meat; tenderized |
| 1 can | Cream of mushroom soup |
| 1 pounds | Fresh mushrooms; sliced |
| 2 larges | Onions; chopped |
| 1 pack | Dry onion soup mix |
| ¾ cup | Burgundy wine |
| \N \N | Pepper to taste |
| 1 dash | Msg |
| 1 dash | Cayenne pepper |
| ¼ teaspoon | Garlic salt |
Place meat in roasting pan. Pour remaining ingredients over meat. Cover & bake at 325 for 3-½ to 4 hours. Do not uncover or check during cooking.
Meat will be very tender & gravy delicious. Serve over rice or noodles.
Serves 6-8.
JUNE GAYLE HARAWAY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .