SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beef Burgundy

Makes: 5 to 6 servings
Prep 20 mins Cook 20 mins
Beef Burgundy
Ingredients
  • 1 17  ounce package  refrigerated cooked beef tips with gravy
  • 1/2  teaspoon  dried basil, crushed
  • 1/4  teaspoon  black pepper
  • 1 10 3/4 ounce can  condensed golden mushroom soup
  • 1/2  cup  Burgundy wine
  • 1 1/2  cups  sliced fresh mushrooms
  • 1  cup  packaged peeled baby carrots, halved lengthwise
  • 1  cup  loose-pack frozen small whole onions
  • 12  ounces  dried wide egg noodles (6 cups)
Directions

1. 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.

2. Meanwhile, cook noodles according to package directions; drain. Serve meat mixture over noodles. Makes 5 or 6 servings.

Nutrition Facts (Beef Burgundy)
  • Servings Per Recipe 5,
  • cal. (kcal) 458,
  • Fat, total (g) 10,
  • chol. (mg) 106,
  • sat. fat (g) 3,
  • carb. (g) 63,
  • fiber (g) 5,
  • pro. (g) 26,
  • sodium (mg) 1017,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe