| 1 | * bonless chuck should be cut into 1-inch cubes as with stew meat. |
| 2 | ** tomatoes should be whole peeled tomatoes, undrained and chopped. |
| 3 | *** coose either onion or beefy onion soup mix. |
| 4 | **** use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. |
| 5 | Preheat oven to 400 °F. |
| 6 | In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. |
| 7 | Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. |
| 8 | Bake, covered, 1 ?hours or until beef is tender. |
| 9 | Add mushrooms and bake covered an additional 10 minutes. |
| 10 | Remove bay leaf. |
| 11 | Meanwhile, cook noodles according to package directions. |
| 12 | To serve, arrange bourguignonne over noodles. |
| 13 | Microwave directions: toss beef with flour, set aside. |
| 14 | In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. |
| 15 | Heat, covered, at high (full power) 7 minutes, stirring once. |
| 16 | Add beef and carrots. |
| 17 | Heat covered at defrost (30% full power), stirring occasionally, 1 ?hours. |
| 18 | Add mushrooms and heat covered at defrost (30% full power), 30 minutes or until beef is tender. |
| 19 | Remove bay leaf. |
| 20 | Let stand covered 5 minutes. |
| 21 | Cook noodles and serve as above. |
| 22 | Freezing/reheating directions: bourguignonne can be baked, then frozen. |
| 23 | Simply wrap covered casserole in heavy-duty aluminum foil; freeze. |
| 24 | To reheat, unwrap and bake covered at 400 °F. |
| 25 | Stirring occasionally to separate beef and vegetables, 1 hour. |
| 26 | Or, microwave at high (full power) stirring occasionally, 20 minutes or until heated through. |
| 27 | Let stand covered 5 minutes |
