Recipe - Beef Burgundy Casserole

1 One half cup Burgundy or other dry red
wine
1 cn Condensed golden mushroom
soup; (10 Three fourths ounces)
2 pound Boneless beef top sirloin
steak; trimmed and cut
; into 1inch cubes
One fourth pound Mushrooms; cut or sliced up
1 pack Uncooked longgrain and wild
rice mix; (6 ounces)
; with seasoning packet

Preheat the oven to 375 degrees F. In a 5quart casserole dish,
combine the water, wine, soup, steak, mushrooms, and the seasoning
packet from the rice; mix well. Cover and bake for 30 minutes. Remove
from the oven and stir in the rice. Cover and bake for 60 to 70
minutes, or until the rice is tender.

NOTE: If you want to give this extra color and crunch, top it with
minced red and yellow bell peppers.

Converted by MC_Buster.

NOTES : 4 to 6