RECIPE SUBMITTED BY Mary Beth Ayres Brewer
crock pot beef over egg noodles:
Burgundy Beef Ingredients:
2¼-2 ½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
¼ cup burgundy wine (or cranberry juice)
Directions:
– Trim fat and cut meat into 1-inch pieces. Place in crock-pot.
– Stir in soups, mushrooms or onions if desired and wine.
– Cover and cook on high 4-4 ½ hours or low for 8-9 hours.
– Serve over cooked egg noodles.
I’ll ask my husband for his mom’s recipe for beef stew 🙂 It’s delicious!!
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