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| Beef Burgundy Stroganoff |
| 1 lb. beef stew meat, small pieces 1 can beef broth 2 cloves garlic 3-4 bay leaves 1c. burgandy season salt and pepper 1/4 tsp. thyme 1 tbsp. olive oil 1 can cream of mushroom soup 2c. sliced mushrooms 1 small finely diced onion 1/2 c. sour cream hot cooked egg noodles |
| 1. Season meat with season salt and pepper. Heat oil on high heat. Sautee meat until browned. 2. Add onions and mushrooms. Sautee 5 minutes. Add wine, beef broth, and remaining ingredients. 3. Reduce heat. Simmer for 2-3 hours, or until meat is tender. 4. Mix in sour cream. 5. Serve over hot parsleyed egg noodles. |