Beef |
Oven-Baked Bourguignonne |
2 lb Bonless beef chuck * 1 1/3 c Sliced carrots 1 ea Med. bay leaf 1/2 c Red wine 8 oz Medium or broad egg noodles 1/4 c Unbleached all-purpose flour 14 1/2 oz (1 cn) tomatoes ** 1 ea Env. soup mix *** 8 oz Mushrooms **** |
Notes: Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. |