Mr. Food: Beef Bugundy Bake

March 22, 2009 10:40:45 AM PDT
4 to 6 servings
  • 2 cups water
  • 1-1/2 cups Burgundy or other dry red wine
  • 1 (10-3/4-ounce) can condensed golden mushroom soup
  • 2 pounds boneless beef top sirloin steak, trimmed and cut into 1-inch cubes
  • 1/4 pound mushrooms, sliced
  • 1 (6-ounce) package uncooked long-grain and wild rice mix with seasoning packet

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

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

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