This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Beef Burgundy

This is from the kitchen of Mrs. Robert E. Parrot.

1 1/2 lb. lean beef, cut in small cubes
1 can golden mushroom soup
3/4 cup Burgundy wine
1/4 cup water
1 tbsp. cornstarch
1 can mushrooms (optional)

Place meat in baking dish and pour mixture of soup, wine, water and cornstarch over it, adding more mushrooms if desired. Bake at 325 to 350 degrees for about 3 hours. Serve over rice or noodles.

This dish can be made ahead and is very good warmed over. It can be frozen.