Beef Mushroom Casserole (Slow Cooker)
Makes 12 servings 4 pounds lean beef sirloin, cut into 1-inch cubes 2 10 3/4-ounce cans cream of mushroom soup 2 packages dry onion soup mix 1/4 to 1 teaspoon pepper, according to your taste preference 1 to 2 cups red Burgundy wine, optional 1 1/2 pounds fresh mushrooms, quartered 1/4 cup sour cream, optional Combine all ingredients except wine, mushrooms, and sour cream in slow cooker. Cover. Cook on low 4 to 5 hours, stirring occasionally. Add mushrooms and wine. Cook 30 minutes longer. Ten minutes before end of cooking time, stir in sour cream, if you wish. Serve over egg noodles. Source: Fix-It and Forget-It Recipes for Entertaining by Phyllis Pellman Good and Dawn J. Ranck, 2002 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
