Oven Stroganoff(Smells So Good!)

• 3 lb. boneless chuck, fillet or any nice lean piece beef
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 c. Burgundy wine
• 1 pkg. dry Lipton onion soup mix
• 1 tsp. garlic powder
• 1 tsp. Worcestershire sauce
• 1 can mushroom pieces (I prefer fresh mushrooms)
• 1 pt. sour cream (to be stirred in before serving)

1. Cut meat into bite-sized pieces.
2. Do not brown.
3. Just mix all ingredients, except the sour cream, in a large casserole or roast pan (for double quantity).
4. Bake at 300u0b0, uncovered, for three hours.
5. Just before serving, stir in sour cream.
6. Serve over buttered wide noodles.
7. Serves 8.

boneless chuck, cream of chicken soup, cream of celery soup, cream of mushroom soup, wine, onion soup, garlic powder, worcestershire sauce, mushroom, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642657 (may not work)