Name: Beef Burgundy Casserole
Ingredients: 1 1/2 c Burgundy or other dry red wine; 1 cn Condensed golden mushroom soup; (10 3/4 ounces); 2 lb Boneless beef top sirloin steak; trimmed and cut; ; into 1-inch cubes; 1/4 lb Mushrooms; sliced; 1 pk Uncooked long-grain and wild rice mix; (6 ounces); ; with seasoning packet

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Mr. food, Mrfood1	1	servings

INGREDIENTS

1 1/2	c	Burgundy or other dry red wine
1	cn	Condensed golden mushroom soup; (10 3/4 ounces)
2	lb	Boneless beef top sirloin steak; trimmed and cut
		; into 1-inch cubes
1/4	lb	Mushrooms; sliced
1	pk	Uncooked long-grain and wild rice mix; (6 ounces)
		; with seasoning packet

INSTRUCTIONS

Preheat the oven to 375 degrees F. In a 5-quart casserole dish,
combine the water, wine, soup, steak, mushrooms, and the seasoning
packet from the rice; mix well. Cover and bake for 30 minutes. Remove
from the oven and stir in the rice. Cover and bake for 60 to 70
minutes, or until the rice is tender.
NOTE: If you want to give this extra color and crunch, top it with
diced red and yellow bell peppers.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.

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