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Ingredients
- 2 lbs cubed beef browned and drained
- 1/2 cup Burgundy cooking wine
- 1 10.5 oz can cream of mushroom soup
- 1 8 oz can sliced mushrooms drained
- 1 1.9 oz pkg dry onion soup mix
Ingredients
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Instructions
- Place all ingredients into a slow cooker for 3-4 hours on HIGH or until meat is tender. Serve over mashed potatoes, noodles, or rice.
Recipe Notes
You may substitute unsweetened cranberry juice for the wine, but the flavor will be very different. Serves 4.
Recipe courtesy of Marilyn Hines, Ellsworth, WI.
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