BEEF BURGUNDY SOUP|
1 lb. medium-size mushrooms
1/3 c. salad oil, divided
2 lb. boneless chuck, cut into
1 c. chopped onions
6 beef bouillon cubes,
dissolved in 7 c. hot water
1 tsp. salt
1 1/2 tsp. crushed oregano
1 (1 lb. 12 oz.) can Progresso
peeled, crushed tomatoes
1/4 tsp. garlic powder
1 bay leaf
1/2 c. sliced (thin) carrots
1/2 c. red Burgundy wine
(Gallo Hearty Burgundy)
Make soup the day before serving. Rinse, dry and slice
mushrooms (about 5 cups). In very large pot, heat one half of
oil. Add mushrooms; saute until golden. Remove. Add remain-
ing oil; heat until hot. Add half of beef cubes. Brown well.
Remove. Add onions and remaining beef cubes. Saute until meat
is browned and onions golden. Return all meat to pot. Add
beef broth, tomatoes, salt, oregano, garlic and bay leaf.
Bring to boil. Reduce heat; simmer, covered, about 40 min-
utes. Add sliced carrots. Simmer 1/2 hour. Add mushrooms.
Cook about 20 minutes more. Remove from heat. Add wine and
stir. Chill overnight and remove fat before reheating soup.
Serves at least 10.
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