Beef Burgundy Bake

Name: Beef Burgundy Bake
Ingredients: 2 cups water; 1 12 cups Burgundy wine or 1 12 cups dry red wine; 1 (10 3/4 ounce) can condensed golden mushroom soup; 2 lbs boneless beef top sirloin steaks, trimmed and cut into 1-inch cubes; 14 lb mushroom, sliced; 1 (6 ounce) packageuncooked long grain and wild rice blend, with seasoning packet

6 ingredients

6 steps

Ingredients

2 cups water
1 12 cups Burgundy wine or 1 12 cups dry red wine
1 (10 3/4 ounce) can condensed golden mushroom soup
2 lbs boneless beef top sirloin steaks, trimmed and cut into 1-inch cubes
14 lb mushroom, sliced
1 (6 ounce) packageuncooked long grain and wild rice blend, with seasoning packet

Directions

1

Preheat the oven to 375F
2

In a 5-quart casserole dish, combine the water, wine, soup, steak, mushrooms, and the seasoning packet from the rice; mix well.
3

Cover and bake for 30 minutes.
4

Remove the casserole from the oven and stir in the rice.
5

Cover and bake for 60 to 70 minutes, or until the rice is tender.
6

If you want to give this extra color and crunch, top it with diced red and yellow bell peppers before serving.