Beef Burgundy

Hi Everyone!

Today's recipe is Beef Burgundy.  This is a good dinner to make on a Sunday afternoon. 

You will need the following:

* Roast Beef
* Mushrooms
* Golden Mushroom soup
* Red Cooking wine
* Butter
* Meat Tenderizer
* Salt
* Pepper

Preheat the oven to 400 and grease your roasting pan.

Wash and season your meat. I prefer to use meat tenderizer, Morton's Nature's Seasoning, McCormick's Montreal Steak Seasoning and a little garlic powder.

Rub your seasoning into the meat. As a tip, if you don't have meat tenderizer, use about a cap full of vinegar on each side of the meat.

Pour a can of Campbell's Golden Mushroom soup into the roasting pan, along with a cup of water.  Use more water if you like.

Bake slowly for 3 hours. Baste your roast at least once an hour so that it will come out tender.

At the last hour of roasting, pour in about 1/4 to 1/2 cup of red wine, 4 scoops of butter as well as the sliced mushrooms.

Continue roasting until tender.

Allow to settle 15 minutes before slicing and serve.

Enjoy!