Saturday, February 5, 2011

Beef Burgundy Tips

1 1/2-2 # Stew Meat browned (use a roast and cut it up in bite size pieces to save a little money)
1-10 oz. can cream of mushroom soup
1-4 oz. can sliced mushrooms
3/4 c. red cooking wine
5 T Homemade Gourmet Sunday Roast Mix (can use in place: 1 pack Onion Soup Mix & 1 bay leaf)

Place all but mushrooms in slow cooker. On Low, cook 4-6 hours. Add mushrooms and cook additional 1-2 hours.

*Freezer directions: Bag & freezer after adding mushrooms.
*To prepare: Thaw, reheat & enjoy! Serve over noodles, rice or potatoes.

Note: Mary made this recipe for one of our Soup Swaps & everyone who had it RAVED, so it is tried & true!

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