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1
Preheat Oven to 400 degrees F.
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2
In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes.
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3
Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine.
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4
Bake, covered, 1 1/2 hours or until beef is tender.
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5
Add mushrooms and bake covered an additional 10 minutes.
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6
Remove bay leaf.
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7
Meanwhile, cook noodles according to package directions.
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8
To serve, arrange bourguignonne over noodles.
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9
MICROWAVE DIRECTIONS:
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10
Toss beef with flour, set aside.
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11
In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine.
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12
Heat, covered, at HIGH (Full Power) 7 minutes, stirring once.
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13
Add beef and carrots.
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14
Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours.
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15
Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender.
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16
Remove bay leaf.
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17
Let stand covered 5 minutes.
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18
Cook Noodles and serve as above.
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19
FREEZING/REHEATING DIRECTIONS:
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20
Bourguignonne can be baked, then frozen.
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21
Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze.
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22
To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour.
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23
OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through.
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24
Let stand covered 5 minutes.
