17 ounce package refrigerated cooked beef tips with gravy
teaspoon black pepper
10 3/4 ounce can condensed golden mushroom soup
cup Burgundy wine
cups sliced fresh mushrooms
cup packaged peeled baby carrots, halved lengthwise
cup loose-pack frozen small whole onions
ounces dried wide egg noodles (6 cups)
- In a large saucepan combine beef tips with gravy, basil, and pepper. Stir in golden mushroom soup and Burgundy. Bring to boiling. Add mushrooms, carrots, and onions. Return to boiling; reduce heat to low. Cover and simmer for 20 to 25 minutes or until vegetables are tender, stirring frequently.
- Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 5 or 6 servings.
Nutrition Facts(Beef Burgundy)
- Per serving:
- 458 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 106 mg chol.,
- 1017 mg sodium,
- 63 g carb.,
- 5 g fiber,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet