2 slice Bacon
1 1/2 lb Beef cubes (about 1 1/2 inches)
1 can (10 3/4 oz.) golden mushroom soup, condensed
1/3 cup Burgundy or other dry red wine
1 large Cove garlic, minced
1 medium Bay leaf
2 tbsp Chopped parsley
1/4 tsp Thyme leaves, crushed
1 lb Small whole white onions, about 16
Cooked noodles
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In skillet, cook bacon until crisp; remove and crumble. Brown beef in drippings. Add soup, wine, garlic, bay, parsley, thyme, and bacon. Cover; cook over low heat 1 hour. Add onions; cook 1 hour more or until done. Stir occasionally. Remove bay leaf. Serve over noodles.
Recipe by: Campbell's Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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