Beef Burgundy |
| Name: |
Roxanne Dittsworth |
| Base: |
Naval Station Everett |
| Recipe: |
2 lbs round steak cut into 1/2 inch pieces
1 can cream of mushroom soup
1 can tomato soup
1 pkg dry onion soup
4 ozs water
8 ozs burgundy wine
Place ingredients in baking dish in order. Bake at 325 for 3-3 1/2 hours, stir and serve over rice. |
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