Campbell's beef bourguignonne
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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