Monday, October 5, 2009

Beef Burgundy

From Katie Laven

2 lbs stew meat
1 cup burgundy wine
1 pkg onion soup mix
2 cans golden mushroom soup

Cook all day in slow cooker
30 minutes before serving, add 8 oz sour cream

1 comment:

Katie said...

Before I made this, I didn't know what Burgundy wine was, so I asked at the liquor store. They told me it meant any dry red wine.

I usually serve this over wide egg noodles.