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Burgundy Beef 2


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  • 1/2 lb fresh baby carrots
  • 1 med green pepper, julienned
  • 1 boneless beef chuck roast (2-2 1/2 lb)
  • 1 10 3/4 oz condensed golden mushroom soup
  • 1/4 c beef broth
  • 1 T Worcestershire sauce
  • 1 envelope onion soup mix
  • 2-3 T cornstarch
  • 2 T cold water
  • Hot cooked wide egg noodles


Servings 6


Step 1

Combine carrots and green pepper; place roast on top. Combine soup, broth, Worcestershire sauce, soup mix; pour over the roast. Cook on low for 8-9 minutes or until meat is tender.
Tansfer roast and vegetables to serving platter to keep warm. Strain cooking juices and skim fat; place in a large saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

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