Dutch Oven Stroganoff Casserole

Dutch Oven Stroganoff Casserole
Posted by: Karen Mon, 8 Mar 2004, at 7:00 a.m.

1 pound stew meat or round steak (trimmed and cut up)
1 package dry onion soup mix
Two 10-ounce cans of cream of mushroom soup
2 cups of fresh mushrooms or two 4-ounce cans drained mushrooms
1/2 cup of red wine
1 cup sour cream

Place meat, onion soup mix, cream of mushroom soup, mushrooms, and wine in Dutch oven. Bake all afternoon well-covered at 200 to 250 degrees. Allow at least three hours. The lower the temperature, the longer it cooks, the more tender the results.

Add one cup sour cream at serving time.