Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef; cut into small cubes |
| 1 cup | Cream of mushroom soup |
| ½ cup | Burgundy |
| 14 ounces | Mushroom pieces; (juice and |
Combine all and simmer on low all day. I usually serve this over rice, but it would be good over noodles or bread, too. --> Barbara at Fort Campbell, KY <-- 09/24 21:21 FROM: BARBARA NIXON (GKDR92A)