Beef Wine Casserole
Comment on this recipe
"Absolutely delicious and a time-saver. You do not have to brown the meat."
3 pounds round steak, cubed
2 cans (10-3/4 ounces each) cream of mushroom soup
1/2 cup cooking wine
1/2 package dry onion soup mix
1 can (4 ounces) sliced mushrooms, drained
Put all ingredients in 2-quart casserole. Cover and bake at 325 degrees for 2 to 2-1/2 hours. Serve over
rice or potatoes.