Burgundy Beef Casserole

SERVES: 4

COOK TIME: 1 Hr 30 Min

When we really wanna turn some heads, we fix this fancy-sounding beef dish. The rich sauce bowls them over every time, so nobody ever believes how super simple it is!

What You'll Need

2 1/2 cups water
1 1/2 cup Burgundy or other dry red wine
1 (10 ¾ ounces) can condensed golden mushroom soup
2 pounds boneless beef top sirloin steak, trimmed and cut into 1-inch cubes
1 (6 ounces) package uncooked long-grain and wild rice mix with seasoning packet

What to Do

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

Notes

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Cowboy Chef Jeff

Sep 27, 2020

I made this for dinner a couple of nights ago and it turned out delicious. I made a few changes to it. Instead of steak I used left over roast beef. Also since my supermarket was completely out of long grain and wild rice mix in all brands, I tried it withe beef flavored Rice-a-Roni. It came out great. I only cooked it for half the time called for since the beef was already cooked, 15 minutes before the rice and 35 minutes after the rice was added. So now you know it will work great with leftovers too.