Recipe - Oven-Baked Bourguignonne

2 pound Bonless Beef Chuck *
1 1/3 cup Sliced Carrots
1 Med. Bay Leaf
One half cup Red Wine
8 ounce Medium Or Broad Egg Noodles
One fourth cup Unbleached Allpurpose Flour
14 One half ounce (1 cn) Tomatoes **
1 Env. Soup Mix ***
8 ounce Mushrooms ****

* Bonless chuck should be cut into 1inch cubes as with stew meat.
** Tomatoes should be whole peeled tomatoes, undrained and chopped.
*** Coose either Onion or Beefy Onion soup mix.
**** Use 1 cn of cut or sliced up mushrooms or slice up 8 ozs of fresh mushrooms.

Preheat Oven to 400 degrees F.

In 2quart casserole, toss beef with flour, then bake uncovered 20 minutes.
Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix
blended with wine. Bake, covered, 1 One half hours or until beef is tender.
Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange
bourguignonne over noodles.
MICROWAVE DIRECTIONS:

Toss beef with flour, set aside. In 2quart casserole, combine tomatoes,
bay leaf, and beefy onion recipe soup mix blended with wine. Heat,
covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and
carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally,
1 One fourth hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER),
30 minutes or until beef is tender. Remove bay leaf. Let stand covered
5 minutes. Cook Noodles and serve as above.

FREEZING/REHEATING DIRECTIONS:

Bourguignonne can be baked, then frozen. Simply wrap covered casserole in
heavyduty Aluminum Foil; freeze. To reheat, unwrap and bake covered at
400 degrees F. stirring occasionally to separate beef and vegetables, 1
hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes
or until heated through. Let stand covered 5 minutes.

From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip