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Title: Beef Burgundy #2
Yield: 6 Servings

Ingredients

  2 1/2 lb lean stew meat; tenderized
      1 cn cream of mushroom soup
      1 lb fresh mushrooms; sliced
      2 lg onions; chopped
      1 pk dry onion soup mix
    3/4 c  burgundy wine
      1    pepper to taste
      1 ds msg
      1 ds cayenne pepper
    1/4 ts garlic salt

Instructions

Place meat in roasting pan. Pour remaining ingredients over meat. Cover &
bake at 325 for 3-1/2 to 4 hours. Do not uncover or check during cooking.
Meat will be very tender & gravy delicious. Serve over rice or noodles.
Serves 6-8.

JUNE GAYLE HARAWAY

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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