Beef Burgundy Casserole
Also referred to as Beef a la Bourguignon, this dish follows a French cooking style associated with the Burgundy region of France. It typically involves braising meats in red wine and is often complemented with mushrooms, pearl onions, and bacon. Below is a casserole adaptation of this dish, omitting the bacon.
Ingredients
- 2 pounds beef roast, cut into cubes
- ½ (1 ounce) package herb and lemon soup mix
- 1 cube beef bouillon
- ½ cup chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4.5 ounce) can mushrooms, drained
- ½ cup Burgundy wine
- 4 cups cooked egg noodles
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9×13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
- Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.
Nutrition
Calories: 474kcalCarbohydrates: 23gProtein: 22gFat: 31gSaturated Fat: 13gCholesterol: 91mgSodium: 534mgPotassium: 365mgFiber: 2gSugar: 2gVitamin C: 1mgCalcium: 25mgIron: 3mg
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