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Beef Burgundy Casserole

1 1/2 c Burgundy or other dry red wine
1 cn Condensed golden mushroom soup; (10 3/4 ounces)
2 lb Boneless beef top sirloin steak; trimmed and cut into 1-inch cubes
1/4 lb Mushrooms; sliced
1 pk Uncooked long-grain and wild rice mix; (6 ounces) with seasoning packet


Preheat the oven to 375 degrees F. In a 5-quart casserole dish, combine the water, wine, soup, steak, mushrooms, and the seasoning packet from the rice; mix well. Cover and bake for 30 minutes. Remove from the oven and stir in the rice. Cover and bake for 60 to 70 minutes, or until the rice is tender.


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