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  1. Hey everyone! I adapted this recipe from Cooking Light's Five Star Favorites. It's terrific! The burgundy sauce is on the thin side, but you need it with the thick noodles. The cool thing about this recipe is that the long cooking time eliminates the need to brown the beef or cook down the wine. Enjoy! BEEF BURGUNDY 2-1/2 lbs. round steak 4 cloves garlic, minced 1 bag frozen whole onions 1 lb. fresh mushrooms, cleaned and quartered 1-1/2 C burgundy or other dry red wine 1 packet onion-mushroom soup mix 1/2C water 3T flour 1 can beef consomme 1 can 98% FF Cream of Mushroom Soup 1 bag medium egg noodles 1/2C FF sour cream 1/4C grated parmesan Slice beef into 1" chunks and place in Crock Pot. Sprinkle with garlic and soup mix. Pour wine over all. Whisk together flour and water and pour over beef. Add onions and mushrooms. Pour consomme over all, then spread mushroom soup on top. Cover and cook on low for 7-9 hours. Before serving, cook noodles according to package directions, omitting salt and fat. Drain and return to pan. Toss with sour cream and parmesan until well-coated. One serving = 1C noodle mixture topped with 3/4C beef mixture 9 POINTS per serving
  2. I did this with a California roast and a packet of Lipton Onion Mushroom soup mix. AWESOME. DH and the kids practically INHALED it.
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