Budget Beef Burgundy

I've made this recipe since the early 80's. I believe I found it in a group cookbook the Jazzercise teachers put together.
It's easy, economical and delicious. It was just the perfect recipe for me as a new bride and stood the test of time as two hungry boys were born.
You'll see it's a very forgiving recipe - I'll put alternative ingredients in parentheses. It's strange whatever I use it seems to taste the same!


1 pound stew meat (better cuts of meat reduce cooking time.)

1 can Golden Mushroom Soup (but regular mushroom soup works too!)

1 can red wine (or apple juice, white wine, even wine coolers.)

1 envelope Dry Lipton Onion Soup

Cooked egg noodles

- Combine soup, wine, and dry onion soup.
- Stir in stew meat.
- Place in an oven proof dish.
- Place in an oven preheated to 350 degrees and bake until tender (approximately 1 1/2 hrs).
- Once the meat is finished cook noodles as package directs.
- Serve over hot noodles!