Saturday, March 28, 2009

No Peek Beef

2 lbs. chuck roast or brisket, cut into 1" pieces
2 large onions, thinly sliced
1 lb. portobello mushrooms, sliced
1 can cream of mushroom soup
1/2 C red wine or 1/2 C beef broth
salt and pepper

Place meat in casserole dish. Sprinkle with salt and pepper. Top with onions and mushrooms. Sprinkle with more salt and pepper. Mix soup and wine or broth. Pour over meat and vegies. Cover and bake at 325 for 3 hours. Don't peek!
Serve over noodles.

No comments: