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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (314g) Recipe makes 4 servings |
||
| Calories 333 | ||
| Calories from Fat 79 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 66mg | 22% | |
| Sodium 1266mg | 52% | |
| Potassium 686mg | 19% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 3.6g | ||
| Protein 27.0g | 54% | |
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Ingredients
- 1 lb beef, cut into chunks
- 1 (1 1/4 ounce) packet Lipton Onion Soup Mix
- 1 (10 1/2 ounce) can cream of mushroom soup
- 2 cups red wine or Burgundy wine (I use the cheap cooking wine, and it still turns out mouth-watering)
Directions
1
Mix and cook on Low for 8-10 hours.2
If desired, stir in a bit of sour cream before serving over hot buttered egg noodles.3
Oh, this is so savory and easy.4
Enjoy with a green salad and warm crusty bread.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
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- Preparation > Simple > 5 or Less Ingredients
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- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Everyday
Featured Reviews for This Recipe
From: AnmlLovr
On Mar 8, 2009
I followed the recipe exactly but it never tasted like the alcohol burned off. Because the recipe didn't specify cooking wine or regular wine I used the rest of the regular wine that was in the fridge. I let it cook a couple hours longer than suggested but it still tasted like alcohol.
From: Rosiefordchick
On Feb 3, 2009
Absolutely wonderful! I used 1C red wine, 1C beef broth, and 2 cans mushrooms.............wasn't quite as thick as I would have liked but the flavor was amazing, and the house smelled fantastic!
From: Just Call Me Martha
On Nov 25, 2002
Very easy and very tasty. I threw this together in about 5 minutes before I went to work. When I came home, the house smelled wonderful. I used a sirloin steak because that's what I had in the freezer. I only had 1 cup of wine, so used that plus 1 cup of beef broth. I found that I had to thicken it with a bit of cornstarch. Also added about 2 tbsp of sour cream near the end (personal preference). I served it on a platter of egg noodles and topped it with freshly chopped parsley. Definitely a keeper. (Next time I would eliminate the broth altogether and use 1 cup of wine plus some sliced fresh mushrooms).
From: Chef #601153
On Oct 7, 2007
This was an excellent recipe. I did brown the meat before adding it to the crockpot and used beef broth instead of cream of mushroom with the red wine (2 cups of beef broth to 1 cup of red wine) and added fresh sliced mushroom in the crockpot. It was delicious.
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