Sunday, January 07, 2007

Beef Burgundy Stroganoff

For lack of a better name...I invented this dish as a combo of some other recipes I have cooked before. It's a delicious way to "recycle" your leftovers.

2 cups thick-sliced cooked roast beef/pot roast, cubed
1 can cream of mushroom soup, condensed
1/2 cup burgundy wine
1 packet onion soup mix
1/2 tsp dried thyme
2 cups sliced white mushrooms

Mix soup, wine, thyme and soup mix until well blended. Add cubed meat and sliced mushrooms. Stir until coated. Cover and cook 20 to 30 minutes, stirring occasionally. Serve over noodles.

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