Campbell's beef bourguignonne

Yield: 4 Servings

Measure Ingredient
2 slices Bacon
1½ pounds Beef cubes (about 1 1/2 inches)
1 can (10 3/4 oz.) golden mushroom soup, condensed
⅓ cup Burgundy or other dry red wine
1 large Cove garlic; minced
1 medium Bay leaf
2 tablespoons Chopped parsley
¼ teaspoon Thyme leaves; crushed
1 pounds Small whole white onions; about 16
Cooked noodles

In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.

Recipe by: Campbell's Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997

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