Recipe By Anonymous
Rating
Published Nov 9th
Prep 10m Cook 4h 10m Additional - Ready In 4h 20m
Servings 8 to 10 servings Calories 473.5

This dish is also known as Beef a la Bourguignon; this is a French preparation method associated with the cuisine of the Burgundy region of France. The dishes are characterized by meats braised in red wine, usually garnished with mushrooms, small onions and bacon. Here is a casserole version, sans bacon.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
  3. 3 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 Facts

  • Calories 473.5
  • Carbohydrate 23 g
  • Cholesterol 91.2 mg
  • Fat 31 g
  • Fiber 1.5 g
  • Protein 22.4 g
  • Saturated Fat 12.6 g
  • Sodium 534.1 mg
  • Sugar 1.8 g

Reviews

  1. Very tasty and worth making. I don't use canned soup so I made my own mushroom soup and used fresh mushrooms. I browned my meat in a skillet with the onion and mushrooms and then deglazed the pan with the cup of beef bullion after that I followed the recipe as written. Next time I - Read more ...
  2. a few changes....do NOT drain mushrooms and put mixture over the noodles rather then mixing them in. Can also use onion soup mix if you do not have soup mix mentioned. I use this recipe per 1 1/2 lb meat and cook in roasting pan for 2 hrs. or more at 275 degrees -- check - Read more ...
  3. I made a few changes to mine and it was awesome! 2 lbs. beef steak cut in cubes 1 tsp Italian seasoning 2 cubes beef bullion 1 medium onion 1 family size can cream of mushroom soup Put in a slow cooker until the meat is very tender.I added 8ozs of fresh mushrooms cut in - Read more ...
  4. This dish is absolutely delicious and so easy! The important thing is to keep the dish VERY tightly sealed when cooking. It will cook nicely in its own juices. Pick a meat with a moderate amount of fat. Cook for less time if reducing the recipe. It really is wonderful and I am picky..........EDIT....... BAH! - Read more ...
  5. Changed my recipe up some but still used the base of this recipe. cut meat lbs down. Kept roast whole for time reasons. Left lemon flovar out. Uped temp to 350 put in a 1.5 inch flat bottom casserole dish with foil top. Added water in middle of time. Removed meat added the cooked noodles - Read more ...
  6. This is very good for how easy it is -- to avoid the bad experiences of others cover TIGHTLY. I've done this in a deep baking dish sealed with tinfoil and I've actually had to remove the tinfoil towards the end to get it to reduce certainly never too dry. We also increase the wine - Read more ...
  7. I don't know if I did something wrong or what but my meat came out very dry and I didn't even cook it for th full time. I think I'd probably get better results by doing this in the slowcooker.
  8. WOW what a dissapointment! I'm not sure how the positive reviewers got this one to turn out. First the soup mixture is very thick to pour over 2lbs of beef roast! Where is the water or liquid ingrediant? I mean after cooking it for 4 hours with no water? How can the meat stay tender? - Read more ...
  9. Great to make for company! I substituted "herb & garlic" soup mix and added baby carrots. Also used pearl onions. Yum!

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