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Crock Pot Beef Burgundy with Egg Noodles

From a website (and I love this one!) called Momswhothink.com: 

Burgundy Beef Ingredients:

2 ¼-2 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:

1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.

2. Stir in soups, mushrooms or onions if desired and wine.

3. Cover and cook on high 4-4 ½ hours or low for 8-9 hours.

4. Serve over cooked egg noodles.

 


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