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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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A tasty recipe requiring little preparation time. A great weekend dinner. Serve with buttered noodles and a crisp garden salad. Ingredients:
1 1/2-2 lbs stew meat |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 (8 ounce) can mushroom stems and pieces, drained |
1 large onion, sliced thin |
2 garlic cloves, minced |
1/3 cup burgundy wine |
salt and pepper, to taste |
Directions:
1. Mix all ingredients together. Cover and bake at 350 degrees for 1/2 hour. Stir, and lower oven temperature to 325 degrees. Cover and continue cooking for 2 1/2 hours more. No peeking. Serve with buttered egg noodles.
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