Editor’s Note: This recipe was submitted by Marie Nales and appeared in the January 2008 issue of Our State.
Yield: 4 to 6 servings
2 pounds beef, cut in small pieces, fat trimmed
Cooking spray
½ cup Burgundy wine
1 10.5-ounce can cream of mushroom soup
1 envelope dried onion soup mix
1 6-ounce can sliced mushrooms with liquid
Brown beef in a nonstick pan coated with cooking spray until nicely browned. Place beef and its juices in slow cooker. Combine remaining ingredients in a medium bowl and then pour over beef. Cover. Cook on medium heat for 3 hours. Do not remove the cover during cooking. Serve over rice.
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