Beef Burgundy Tips Recipe

• 1 1/2 to 2 pound round steak, well trimmed of fat
• 1 can French onion soup
• 1 can Golden brown mushroom soup
• 1 c. cooking sherry or possibly burgundy
• 1 bay leaf
• 1/4 teaspoon pepper
• 1 teaspoon Lawry's seasoned salt

1. Cut meat into bite size pcs.
2. Brown proportionately with seasoned salt and pepper.
3. Add in meat and juices from browning into a 2 qt casserole along with the soups, cooking sherry, and bay leaf.
4. Bake at 325 degrees for 2 1/2 to 3 hrs.
5. May use slow cooker all day.
6. Serve over rice or possibly noodles.

onion soup, golden brown mushroom soup, cooking sherry, bay leaf, pepper, salt

Taken from cookeatshare.com/recipes/beef-burgundy-tips-24834 (may not work)