1 lb round steak
Salt & pepper to taste
1 small onion, diced
1/4 c Burgundy wine
1 can cream of mushroom soup
1 beef bouillon cube
1/2 soup can of water
Trim fat from meat & cut meat in strips. Brown meat in small amount of cooking oil. Add the wine, soup, onion, water & bouillon cube to the meat. Cover & cook slowly until the meat is tender. (If too thin, thicken with small amount of cornstarch in water.) Serve over buttered noodles. Cooking time - about 1 1/2 hours. 3-4 servings.
Submitted by Laura Long in 1976 Cookbook
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