Beef Burgundy Bake

• 2 cups water
• 1 12 cups Burgundy wine or 1 12 cups dry red wine
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 2 lbs boneless beef top sirloin steaks, trimmed and cut into 1-inch cubes
• 14 lb mushroom, sliced
• 1 (6 ounce) packageuncooked long grain and wild rice blend, with seasoning packet

1. Preheat the oven to 375F
2. In a 5-quart casserole dish, combine the water, wine, soup, steak, mushrooms, and the seasoning packet from the rice; mix well.
3. Cover and bake for 30 minutes.
4. Remove the casserole from the oven and stir in the rice.
5. Cover and bake for 60 to 70 minutes, or until the rice is tender.
6. If you want to give this extra color and crunch, top it with diced red and yellow bell peppers before serving.

water, wine, condensed golden mushroom soup, sirloin, mushroom, rice

Taken from www.food.com/recipe/beef-burgundy-bake-362934 (may not work)