NO PEEK BEEF CASSEROLE
- 2 pounds stew meat -- cut into 1" cubes
- 1 envelope onion soup mix
- 1 can cream of mushroom soup
- 4 ounce can mushrooms
- 1/2 cup red wine or beef broth ***I used burgundy
- 1/2 cup sour cream
Combine all ingredients except sour cream.
Stir together well.
Cover and cook on low for 8-12 hours or high 5-6 hours.
At the end of cooking stir in the sour cream.
Serve over noodles or rice.
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