AuthorRetroRuth
From Campbell's Soup Test Kitchens
4 slices bacon
1 ½ lbs beef top round cut into 1 1/4 inch cubes
1 can Campbell's Golden Mushroom Soup
¼ cup burgundy
2 tbsp chopped parsley
⅛ tsp pepper
12 small whole white onions (about 3/4 pound)
2 cups sliced mushrooms (about 1/2 pount)
1
In a large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings; pour off fat. Add soup, wine, parsley, and pepper. Cover; cook over low heat 1 hour 30 minutes. Add onions and mushrooms; cover and cook 1 hour more until beef is tender. Serve over wide noodles. Garnish bacon and additional parsley.
CategoryBeef, Main Dish, Packaged FoodCooking MethodStovetop Slow Cooking
Ingredients
4 slices bacon
1 ½ lbs beef top round cut into 1 1/4 inch cubes
1 can Campbell's Golden Mushroom Soup
¼ cup burgundy
2 tbsp chopped parsley
⅛ tsp pepper
12 small whole white onions (about 3/4 pound)
2 cups sliced mushrooms (about 1/2 pount)
Directions
1
In a large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings; pour off fat. Add soup, wine, parsley, and pepper. Cover; cook over low heat 1 hour 30 minutes. Add onions and mushrooms; cover and cook 1 hour more until beef is tender. Serve over wide noodles. Garnish bacon and additional parsley.